Sauce Albuféra (Suprême Velouté, Chicken Glaze, Red Pepper, Shallots, Garlic)

This 3rd generation mother sauce derives from Sauce Velouté de Poulet. Albufera sauce is made by adding glace de viande (meat glaze) to add further depth and enrich the chicken flavourings. Commonly served with poultry, foie gras and sweetbreads. Louis Gabriel Suchet (1770–1826), one of Napoleon's generals and Marshal of France for a time, was named duc d'Albuféra after a lake near Valencia, Spain, to mark his victory there during the Peninsular War. Marie-Antoine Carême created several dishes in the duke's honour, including this one.

2 cups Suprême velouté (500 mL)
2 tsp. glace de volaille (chicken glaze)
1 Tbsp. butter
½ cup red bell pepper, roasted and diced (jarred is ok)
1 Tbsp. shallots, minced
2 tsp. garlic, minced
1 Tbsp. butter, to finish
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make your Suprême velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

Still on a low simmer, whisk the glace de volaille into the velouté until fully incorporated. Maintain at a low heat and simmer for 5 minutes.

In a frying pan on medium heat, melt the butter and sauté the shallots and garlic until lightly browned. Add the diced bell pepper and cook for 1 minute more.

Add the velouté to shallots and garlic a ladle at a time, whisking as you go. Simmer on low for a few minutes so that the flavours can meld.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Serve right away.

Makes 2 cups.