Sauce Albuféra: Classic Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 quart

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

To 3 cups (750 milliliters) of sauce suprême, add ½ cup (125 milliliters) of meat glaze. When the glaze has completely dissolved, finish the sauce by whisking in 2 ounces (50 grams) of Sweet Red Pepper Butter.