This sauce works well with veal, chicken, or eggs. Veloutés based on veal, chicken, fish, or other white stocks can all be used. Traditional sauce aurore is always strained so that it is pale pink (aurore means “dawn”) and perfectly smooth. Some chefs like to finish the sauce with small cubes of chopped tomato for contrast of both color and texture, although purists would argue that it is then no longer a sauce aurore. One or two teaspoons (5 to 10 milliliters) of wine vinegar enhance all versions of this sauce.