The Albufera is a freshwater lagoon and estuary on the Gulf of Valencia coast in eastern Spain. The sauce was thought to be named after one of Nepoleon's general, Louis Gabriel Suchet, the "duc d'Albufera".
This sauce is made with glace de viande which is nothing more than basic brown beef or veal stock reduced to a syrupy consistency. Glace de viande is highly concentrated and thus, intensely flavored.
A little goes a long way. Make a large batch and freeze it in ice cube trays. Add a cube or two to sauce for a burst of flavor. You can also find some restaurant quality commercial product suggestions below.
Note: this sauce is a derivative of Sauce Supreme and requires you to prepare the Sauce Supreme first.
A Quick Glace de Viande
For the glace de viande, add brown stock to a saucepan over medium heat and reduce until a syrupy consistency is achieved. Depending on your stove, the heat level and the cooking vessel employed, a quart of brown stock will yield 4-8 oz. of glace de viande.
Best Served With: poached chicken, duck
Red Pepper Sauce
- 1 cup Supreme sauce
- 2 tablespoons glace de viande
- 1 tablespoon red pepper butter see below
- salt and pepper to taste
Prepare the Red Pepper Butter
- Combine all of the ingredients in a large bowl and mash with a fork until fully incorporated.
- Place the bowl into the fridge to fully chill the butter before adding it to the red pepper sauce.
Prepare the Red Pepper Sauce
- Bring the Sauce Supreme to a simmer.
- Whisk in the glace de viande until fully incorporated.
- Add the red-pepper butter, mix and reduce to desired thickness.
- Taste for additional seasoning and add if necessary.