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Sauce Aurore (individual batch)

Author
JWU College of Culinary Arts

Yield
1 cup

Recipe ID
C01102

Ingredients
US standard
White wine
1 tablespoon
Tomato purée
2 fl. ounces
6 fl. ounces
Heavy cream
2 fl. ounces
Butter, whole, cut into small cubes
1 ounce
Salt
To taste
White pepper
To taste
Preparation
  1. Gather the ingredients and equipment.
  2. Bring the tomato pureé and white wine to a simmer. Reduce by half.
  3. Add velouté sauce and heavy cream; simmer until desired viscosity.
  4. Dèpouillage if needed.
  5. Finish the sauce by swirling or stirring the whole butter off the heat (monte au beurre).
  6. Adjust seasoning as needed.