Aurora Sauce
A variation of béchamel that goes well with poached eggs, pasta, cauliflower or grilled turkey escalope.
Overview
A delicate pale pink sauce combining creamy béchamel with bright tomato coulis and double cream enrichment. This refined sauce brings subtle tomato subtle flavour to gentle poached eggs, pasta, and white meats.
Ingredients
Base
- 300 ml Béchamel Sauce
- 100 ml double cream
Colourant & finishing
- 120 ml Tomato Coulis
- 20 grams butter (chilled and diced)
- salt
- pepper
Method
Stage 1 - Heat béchamel
- Combine the béchamel sauce and double cream in a saucepan and bring to the boil over a slow heat, stirring with a whisk.
- Let the sauce bubble for 5 minutes, whisking continuously, then add the tomato coulis.
Stage 2 - Add coulis
- Bring back to the boil and cook for another 5 minutes, stirring continuously.
Stage 3 - Finish
- Turn off the heat and whisk in the butter, a little at a time.
- Season the sauce and pass through a fine-meshed conical sieve and serve.
Notes
- Béchamel quality: Use freshly made béchamel for best results; prepared sauce works but is less refined.
- Coulis colour: The tomato coulis gives the pale pink hue distinctive to this sauce; intensity varies by coulis quality.
- Straining: Final sieving creates silky texture; do not omit for superior finish.
Serving
Serve with poached eggs, cooked cauliflower, butter pasta, grilled turkey escalope, and light white meats.
Storage
- Keeps refrigerated for 2 days in an airtight container.
- Freezes well for up to 1 month.
- Best eaten warm; reheat gently, stirring frequently to prevent lumping.
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