Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Aurora Sauce

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


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