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Sauce Albuféra

A derivative, classic sauce of sauce suprême: a cream-enriched velouté. Sauce Albuféra is classically enhanced by the addition of demi-glace. The truly classic sauce is without the purée of paprika, but the modern classic has the extra touch of paprika butter for extra depth in flavour and a fresh orange colour. 

Makes 1l.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Celery
  • Gluten
  • Sulphite

Ingredients

150
g
red sweet pepper, cut in strips
50
g
butter
150
g
butter
40
g
butter
40
g
flour
900
g
chicken stock
400
g
crème fraîche
50
g
butter
3
tbsp
demi-glace
2
tbsp
pepper purée
as needed
salt and pepper

Scale recipe

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