📝 About This Recipe
Named in honor of the Duke of Albufera, this legendary sauce represents the pinnacle of 19th-century French culinary refinement. It begins with a luxurious Suprême sauce base, enriched with a decadent compound butter of piquant pimientos and savory foie gras. The result is a silky, ivory-hued masterpiece with a subtle coral tint that elevates poultry dishes to the level of royalty.
🥗 Ingredients
The Velouté Base
- 3 tablespoons Unsalted butter (high quality, European style)
- 1/4 cup All-purpose flour (sifted)
- 3 cups White chicken stock (homemade and well-clarified)
- 1/2 cup Mushroom trimmings (cleaned and sliced)
The Suprême Enrichment
- 1/2 cup Heavy cream (minimum 36% fat content)
- 1/2 teaspoon Lemon juice (freshly squeezed)
- 1 pinch White pepper (finely ground)
- 1 pinch Salt (to taste)
The Albufera Finishing (Pimiento & Foie Gras Butter)
- 2 ounces Foie gras mousse or terrine (at room temperature)
- 1 ounce Pimientos del Piquillo (roasted, peeled, and drained)
- 2 tablespoons Unsalted butter (softened)
- 1 tablespoon Meat glaze (Glace de Viande) (dark, syrupy reduction)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan over medium-low heat, melt the 3 tablespoons of butter for the velouté until foaming but not browned.
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2
Whisk in the flour to create a 'white roux'. Cook for 2-3 minutes, stirring constantly, ensuring the flour loses its raw taste without picking up any color.
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3
Gradually whisk in the white chicken stock, one ladle at a time, ensuring each addition is fully incorporated and smooth before adding the next.
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4
Add the mushroom trimmings to the sauce. Bring to a gentle simmer and cook for 25-30 minutes, skimming any impurities that rise to the surface.
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5
While the velouté simmers, prepare the Albufera butter. Place the foie gras, softened butter, and pimientos in a small food processor or mortar and pestle.
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6
Process until the mixture is completely smooth and uniform in color. Pass this mixture through a fine-mesh sieve (tamis) to remove any pimiento skins or fibers.
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7
Strain the simmered velouté through a chinois or fine-mesh strainer into a clean saucepan, discarding the mushroom trimmings.
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8
Whisk in the heavy cream and return to a low simmer. Reduce the sauce until it coats the back of a spoon (nappe consistency).
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9
Add the lemon juice, salt, and white pepper. Taste and adjust seasoning; it should be delicate and velvety.
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10
Whisk in the meat glaze (glace de viande), which will deepen the flavor and add a slight amber hue.
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11
Remove the pan from the heat. Gradually whisk in the prepared Albufera butter, one small piece at a time, until fully emulsified. Do not boil the sauce after this point.
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12
Perform a final strain through a clean chinois for an ultra-luxurious texture and serve immediately.
💡 Chef's Tips
Use a high-quality homemade white chicken stock; the gelatin content is essential for the sauce's body. Ensure the pimiento butter is passed through a fine sieve, as any remaining bits of skin will ruin the 'velvet' texture. Never let the sauce boil after adding the foie gras butter, or the fats may separate and become greasy. If the sauce is too thick, thin it with a tablespoon of warm chicken stock or cream just before serving. For a more intense color, you can slightly increase the ratio of pimientos in the compound butter.
🍽️ Serving Suggestions
Traditionally served with 'Poularde à l'Albufera' (poached fatty chicken or capon). Pairs exquisitely with roasted pheasant or guinea fowl for a gamey contrast. Serve alongside butter-poached asparagus or fondant potatoes to soak up the rich sauce. Accompanied by a glass of aged Chardonnay or a light-bodied Pinot Noir. Excellent when drizzled over delicate sweetbreads or vol-au-vents filled with poultry.