Ecomely

Language

Albufera sauce: recipe illustration
Sauces & basics

Albufera sauce

A classic velvety sauce from French cooking, derived from the suprême sauce and coloured with tomato juice or paste. It goes with poultry, poached eggs or fish.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Instructions

  1. Bring the chicken velouté to a simmer in a saucepan.
  2. Add the tomato paste and whisk until fully dissolved.
  3. Let it reduce gently for 10 minutes, stirring to thicken the sauce.
  4. Off the heat, whisk in the crème fraîche, then the cold butter in small pieces.
  5. Season with salt, white pepper, paprika and lemon, then serve straight away.

Variations and tips

Light version. Replace the cream with whipped fromage blanc for a less rich sauce.

More ideas

Lyonnaise sauce35 min · 4 serv. · budget-friendlyBagna cauda30 min · 4 serv. · budget-friendlySauce Robert30 min · 4 serv. · budget-friendlySoubise Sauce45 min · 4 serv. · budget-friendlyAllemande sauce30 min · 4 serv.Sauce espagnole1 h 50 · 4 serv.Ragù2 h 50 · 4 serv.Demi-glace3 h 20 · 4 serv.

Original Ecomely recipe.