Sauce Aurore: Classic Method

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


Combine 3 cups (750 milliliters) of sauce velouté with 1 cup (250 milliliters) of tomato purée. Adjust the sauce’s consistency by reducing it (to thicken) or by adding a small amount of stock (to thin). Complete the sauce by whisking in 4 ounces (125 grams) of butter. Adjust the seasonings.