Aurore Sauce, Lean (Fish Velouté)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Fish velouté (light fish stock-based roux sauce)
- Tomato
- 125 grams Butter
Instructions
- Begin with a fish velouté (light stock-based roux sauce). Incorporate tomato in the proportions detailed in the preceding recipe. Finish by mounting the sauce with 125 grams of butter per litre, swirling to emulsify and achieve a silky finish.