Aurore Sauce

Technical stages for Aurore Sauce :

• Prepare a white roux with the butter and flour. Pour the warm broth on top of the cold roux, like for a bechamel.
• As soon as the broth is combined and the sauce starts to boil, add the tomato paste diluted in a bit of broth.
• Keep on cooking over low heat for 10 minutes, stirring frequently.
• Remove from the heat, add the remaining butter and the cream. Mix gently and finish with a bit of salt and pepper.
• Serve warm.
• USES:
• Mostly used with poached chicken and eggs.