method
to make aurora sauce
1. Blend the tomato puree or tomato paste into the sauce.
2. Stir in the butter (cut into pieces), and correct the seasoning
to make veloute sauce (makes 1/2 pint / 600 ml)
1. Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
2. Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
3. Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
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