Red Pepper Sauce – Albufera Sauce
Ingredients
- 1 cup Supreme sauce
- 2 tablespoons glace de viande - check out the commercial product s above for a source of commercially prepared Glace de Viande.
- 1 tablespoon red-pepper butter see below
- Salt and pepper to taste
- For the Red Pepper Butter
- 8 tablespoons 1 stick unsalted butter, softened
- 1/2 cup diced roasted red pepper (can used jarred roasted red pepper
- 1 tablespoon minced shallots
- 2 teaspoons minced garlic
- 1 teaspoon lemon zest
- salt & freshly ground pepper to taste
Instructions
- Prepare the Red Pepper Butter
- Combine all of the ingredients in a large bowl and mash with a fork until fully incorporated. Place the bowl into the fridge to fully chill the butter before adding it to the red pepper sauce.
- Prepare the Red Pepper Sauce
- Bring the Sauce Supreme to a simmer. Whisk in the glace de viande until fully incorporated. Add the red-pepper butter, mix and reduce to desired thickness.
- Taste for additional seasoning and add if necessary.
- Reserve the remaining Red Pepper Butter for another meal.