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Sauce Albufera

Louisa Chu

By Louisa Chu
in RecipeGullet

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Louisa Chu

Louisa Chu

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Sauce Albufera

  • 500 ml chicken stock
  • 100 ml cream
  • 30 g beurre manie (kneaded butter and flour)
  • 1/2 red bell pepper
  • 100 ml veal stock
  • lemon
  • salt

Peel pepper. Remove stem, seeds, membranes. Brunoise. Sweat in butter, season with lemon and salt. Add chicken stock and veal stock. Reduce and skim. Finish with cream. Add beurre manie as needed.

Keywords: Sauce, Easy, French

( RG613 )

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