Sauce Aurore
- 50 g (0,11 lbs) butter or margarine
- 50 g (0,11 lbs) flour (about a heaping tablespoon, freshly sifted)
- 2 tablespoons of tomato paste
- 500 g (1,1 lbs) milk
- Garnished Onion made with 1 small onion (can also be a laurel clove onion, or just a bay leaf).
- Little salt (small amount of white pepper, nutmeg grated can be used)
Melt the butter in a saucepan with a thick bottom. Newly sifted and aerated flour is added. It is provided to be roasted by mixing for three minutes without turning yellow. After the flour is roasted, 1 2 tablespoon of tomato paste is added.
Remove from the stove and cool for 5-10 minutes. If not refrigerated, the sauce will stick to the bottom.
Take it back to the stove, add cold milk and mix it quickly. Add Garnished Onion (onion with laurel cloves), salt, grated nutmeg, white pepper.
It is stirred and boiled for 15 minutes on low heat. Care should be taken not to catch the bottom. It is taken from the stove.
Garnished Onion (clove onion with laurel) is taken out. If the sauce is lumpy, it can be strained.
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