Sauce aurora

60 Cl

Ingredients

Quantity Ingredient
120 grams Butter
4 tablespoons Flour
1¼ litre Chicken or veal stock
10 cloves Tomato paste
Cream

Directions

Melt 60 grms of butter on a small saucepan on low-heat. Add the flour and stir, to make a roux, cooking for 1 or 2 minutes. Always stirring, add the stock to the mix, raise the heat until the sauce starts to boil, low the heat and put half of the saucepan in which the sauce is cooking, off the heat in order to cook the liquid very slowly on one side of the pan.

With a spoon take out very carefully all the solids that come up on the cooler side. Cook for at least 45 minutes. Mix with enough cream to obtain the desired consistency. Remove from heat and add the tomato paste and the remaining butter mixing well. Serve immediately.

It goes very well with vegetables, fish or chicken.

Related recipes