Sauce Aurore

Preparation info
  • 2 cups

    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 5 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 cup

Method

  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