© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: About 1 pint
A combination of two fine sauces, great for eggs, poultry, sweetbreads, fish and vegetables.
½ pint velouté sauce
4 tablespoons tomato purée, or 1 tablespoon concentrated tomato paste
3 tablespoons — 1 ½ ounces, 40 grams butter
Blend the tomato purée or tomato paste into the sauce. Stir in the butter (cut into pieces), and correct the seasoning