AuroreOrigin: British Period: Traditional |
Original RecipeThis is one of the truly classic sauce recipes that's made by stirring fresh tomato purée into a traditional white Béchamel sauce. Ingredients
2 tbsp butter 
Method:For the Béchamel: Melt the butter in the bottom of a saucepan on medium heat, add the flour and stir until the resulting rue is well blended. Stir this with a whisk and add the cold milk (starting with cold liquid gives a creamier more even sauce). Once this has warmed slowly pour in the warm milk, stirring all the time. Keep stirring continuously until the sauce just begins to boil then add the seasonings and turn the heat down to a simmer. Keep simmering for about five minutes to make sure that the flour has cooked. Render the flesh of the tomatoes into a purée and mix into the Béchamel sauce to obtain Aurore sauce. |
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