Sauce: Albuféra

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “1.6: Veloute Based Sauces — Albufera” from workforce.libretexts.org

Sauce: Albuféra recipe
Serving Size: Not set

Ingredients

- 1 quart (946.35 mL) prepared suprême sauce
- 3 fl oz (88.72 mL) prepared glace de volaille (concentrated chicken glaze)
- 2 oz (56.7 g) prepared red pepper butter
- Salt and pepper, to taste

Instructions

1. Stir the chicken glaze and red pepper butter into the prepared suprême sauce until incorporated. Season to taste.

This is a finishing formula using prepared components. The source gives rounded parallel metric quantities; this version retains its US quantities unchanged and calculates the matching metric equivalents. No additional reduction or cooking time is specified.

Yield: Not specified by source

Source: Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.6, LibreTexts (2022). Instructions independently written.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Flavors_of_the_Saucier:_Stocks_Sauces_and_Soups_(Zeringue_and_Thibodeaux)/01:_Chapters/1.06:_Veloute_Based_Sauces
Recipe Metadata
Recipe ID
14856
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14856

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!