Red Pepper Sauce – Albufera Sauce

Red Pepper Sauce – Albufera Sauce

November 11, 2019 0 By

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”.

Secret Sauce Making Ingredients

Secret Sauce Making Ingredients

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.

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.

Top Commercial Grade Glace de Viande Now Available

Best Served With: poached chicken, duck

Red Pepper Sauce – Albufera Sauce

Red Pepper Sauce – Albufera Sauce

Red Pepper Sauce – Albufera Sauce


1 cup Supreme sauce

2 tablespoons glace de viande – check out the commercial product(s) above for a source of commercially prepared Glace de Viande.

1 tablespoon red-pepper butter (see below)

Salt and pepper to taste

For the Red Pepper Butter

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup diced roasted red pepper (can used jarred roasted red pepper

1 tablespoon minced shallots

2 teaspoons minced garlic

1 teaspoon lemon zest

salt & freshly ground pepper, to taste

How To Prepare At Home

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.

Reserve the remaining Red Pepper Butter for another meal.


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