Albuféra Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 liter Suprême sauce (velouté-based mother sauce)
- 2 deciliters blonde meat glaze (glace de viande blonde)
- 50 grams pimento butter (Beurre de piment)
Instructions
- Begin with 1 liter of Suprême sauce as your base. Dissolve the blonde meat glaze and incorporate it into the sauce. Finish by whisking in the pimento butter (prepared according to standard compound butter proportions) to enrich and flavor the sauce. Serve with poached or braised poultry.