Sauce Aurore

Preparation info

  • 2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 cup hot milk
  • ½ cup Fish Stock
  • ½ cup heavy cream
  • 1 tablespoon tomato paste
  • Salt and freshly ground black pepper
  • Lemon juice


    1. Heat three tablespoons of the butter in a heavy enamelware or stainless-steel saucepan. Blend in the flour and cook slowly for two minutes. Remove from the heat.

    2. Beat in the hot milk with a wire whisk, blending thoroughly. Beat in the fish stock, one-quarter cup of the cream and the tomato paste. Boil, stirring, for one minute. Thin out with remaining cream, adding one tablespoon at a time. Season with salt, pepper and lemon juice to taste. Remove from heat.

    3. Just before serving, beat in the remaining butter, one tablespoon at a time. Serve with poached or baked fish.