Albufera sauce

Albufera sauce

By
From
French Lessons
Photographer
Steve Brown

A classic velouté-based sauce which is often made from gently sautéed capsicums or, as in this case, with foie gras.

Ingredients

Quantity Ingredient
500ml Chicken velouté
50g Foie gras butter
1/2 tablespoon madeira
1 tablespoon armagnac

Method

  1. Gently warm the velouté. Add the foie gras butter, Madeira and Armagnac and use a hand blender to whiz to a smooth, shiny sauce.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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