Sauce: Aurore (velouté)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Created by Kitchen2MyTable

Inspired by “Sauce Aurore” from columbinekitchen.com

Sauce: Aurore (velouté) recipe
Serving Size: Not set

Ingredients

- 1 cup (236.59 mL) chicken or veal velouté
- 2 tbsp (29.57 mL) tomato paste
- 3 tbsp (45 g) butter

Instructions

1. Bring velouté to a boil and whisk in tomato paste. Briefly boil, then simmer while stirring until smooth.
2. Remove from heat; incorporate butter in small pieces.

Measurement note: Original quantities retained; calculated equivalents use actual US customary volume definitions and are rounded. Mass converts only to mass; volume only to volume. The butter volume/weight pair is published by the source and retained.

Yield: Not specified by source

Source: Adapted from Germaine Allegrina Sharretts, Columbine Kitchen.
https://columbinekitchen.com/?p=1052
Recipe Metadata
Recipe ID
14044
Country
Not set
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14044

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!