Online Recipe Book


Aurore Sauce

Source
Adapted from Supercook: The Complete Encyclopedia of Cooking, c1987, p88
Yield
1 pint or 1/3 pint
Prep info
10 min
Prep time
Not set
Cook time
10 minutes
Time required
10 minutes
Oven preheat
N/A
Type
Miscellaneous
Status
Rejected
Tags

Ingredients

  • 1 pint:
  • 21 g butter (1.5 Tablespoons)
  • 21 g flour (3 Tablespoons)
  • 10 fl oz chicken stock
  • 1/2 t salt
  • 140 g tomato paste (tomato puree; 5oz by weight; 1/2 cup)
  • 5 fl oz single cream (light cream; 150g)
  • 3 egg yolks
  • 1/3 pint:
  • 7 g butter (1.5 teaspoons)
  • 7 g flour (1.5 teaspoons)
  • 3.5 fl oz chicken stock
  • 1/6 t salt
  • 47 g tomato paste (tomato puree; 1.67oz by weight; 3 Tablespoons)
  • 50 g single cream (light cream; 1.7 fl oz)
  • 1 egg yolk

Method

Melt the butter in a small saucepan over medium heat.  When melted, remove from heat and stir in flour.  Return to heat and cook for 4 minutes (less for smaller batch), stirring continuously.  Gradually add the stock and the salt, stirring all the time.  When blended, bring to a boil and simmer for 5 minutes.  Add the tomato paste.

In a small bowl, mix the cream and egg yolk(s) thoroughly.  A spoonful at a time, add half of the hot sauce from the pan, stirring continuously.  When it is well mixed, pour the egg mix slowly into the pan with the remaining sauce.  Stir to blend and cook over low heat until the sauce is smooth and thick.  Do not allow the sauce to boil.

Notes

Note from source: This sauce, which can be served with fish, meat, eggs, or vegetables, is based on a velouté sauce.

SJ Note 5 July 2014: This is foul. Tasted like bad ketchup. Thank goodness we tasted it before putting it on the salmon!