Sauce Aurore maigre (Lean Aurore Sauce, for Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fish Velouté
- tomato
- 125 grammes butter
Instructions
- Take fish Velouté as the base.
- Tomato it in the proportions given above in the source.
- Finish it with 125 grammes of butter per litre of sauce.