Red Pepper Sauce – Albufera Sauce
glace de viande - check out the commercial product
s above for a source of commercially prepared Glace de Viande.
Salt and pepper to taste
For the Red Pepper Butter
1 stick unsalted butter, softened
diced roasted red pepper (can used jarred roasted red pepper
salt & freshly ground pepper
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
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.
Reserve the remaining Red Pepper Butter for another meal.