Aurora Sauce

Aurora Sauce

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A combination of two fine sauces, great for eggs, poultry, sweetbreads, fish and vegetables.
Calories: 993


  • 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


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
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