Aurora Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 parts velouté (light blonde roux-based sauce)
- 1 part tomato purée, bright red
- 100 grams butter
Instructions
- Combine velouté with tomato purée in the ratio of three parts sauce to one part purée.
- Whisk until well blended and the sauce is a vibrant rose color.
- Whisk in butter at the rate of 100 grams per liter to finish the sauce.
- Complete the finishing (mise à point) just before service.