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Sauce Aurore

Chef.Foodie's picture
Ingredients
  Chicken veloute/Fish veloute 1 Liter
  Red tomatoes 200 Gram (Concussed)
  Tomato puree 30 Milliliter
  Butter 115 Gram
  Cream 60 Gram
Directions

1. Cook the veloute sauce and concassed tomatoes and puree together.
2. Pass through a strainer.
3. Finish off with cream and butter added gradually.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Chicken
Interest: 
Party, Healthy

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