Printable version White Sauces
Non-illustrated recipe

Aurore Sauce

  • For : 1/2 litre
  • Time : 40 minutes
  • Difficulty : easy

Ingredients for Aurore Sauce :

  • 100 g butter
  • 50 g flour
  • 1/2 litre broth
  • 2 tablespoons tomato paste
  • 1 glass crème fraîche
  • salt, pepper

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.
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The essentials

To make this recipe, some of these items will be required:

"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 37.81 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.40 Euro
Worcestershire sauce 700 mlWorcestershire sauce 700 ml 6.50 Euro