Aurora Sauce
A combination of two fine sauces, great for eggs, poultry, sweetbreads, fish and vegetables.
Ingredients
- 1/2 pint veloute sauce
- 4 tablespoons tomato puree paste or 1 tablespoon concentrated tomato paste
- 3 tbsp butter
to make veloute sauce
- 2 tbsp butter
- 1 oz plain flour All purpose
- 1 pint white stock
- salt and black pepper
- 1-2 tablespoons single or double cream heavy cream
Instructions
to make aurora sauce
- Blend the tomato puree or tomato paste into the sauce.
- Stir in the butter (cut into pieces), and correct the seasoning
- to make veloute sauce (makes 1/2 pint / 600 ml)
- Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
- Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
- Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
Calories: 993 kcal
Carbohydrates: 58 g
Protein: 42 g
Fat: 69g
Saturated Fat: 41 g
Trans Fat: 2 g
Cholesterol: 185 mg
Sodium: 14416 mg
Potassium: 1338 mg
Fiber: 4 g
Sugar: 15 g
Vitamin A: 2310 IU
Vitamin C: 8 mg
Calcium: 104 mg
Iron: 9 mg