Sauce Aurore
Author: 
Recipe type: Sauce
Cuisine: French
 
To serve with eggs, sweetbreads, veal and poultry.
Ingredients
  • 1 cup velouté made with chicken or veal stock
  • 2 tbsp. tomato paste
  • 3 tbsp. (45 gr.) butter
Instructions
  1. To the boiling velouté add the tomato paste, bring to a boil and simmer with a wire whisk or wooden spoon until sauce is very smooth.
  2. Add the butter, bit by bit, off the fire.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1052