Sauce Aurore

Sauce Aurore


2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1 cup mushrooms
1/4 cup tomato pasta
2 tablespoons melted butter
salt and pepper to taste


  • Brown flour in butter over medium heat. 
  • Add tomato pasta and chicken stock gradually, stirring constantly. 
  • Add mushrooms, salt and pepper and cook 15 to 20 minutes. 
  • Pass through sieve and add 2 tablespoons of melted butter into hot sauce before serving.
Nice with eggs and sandwiches or with meat.

Real Cooking

A sauce is a thick liquid which can be used to add flavour to food, to moisten it and/or make it look more attractive on the plate.

Sauces form an important part of traditional French cuisine. These French-style sauces are thickened with starch or roux (flour cooked in butter) and fall into two basic categories:
- Brown sauces, which are based on demi-glace, a reduction of browned veal and beef bones
- White sauces, based on velouté, a reduction of the meat and bones of veal, chicken or both, or of fish.

Also important in French cuisine are the following types of sauces:
- Béchamel; family sauces, based on flour &  thickened milk
- "Emulsified sauces", which use eggs as emulsifiers to combine normally immiscible ingredients such as oil and vinegar
- "Butter sauces", in which butter fat is re-emulsified back to a state resembling the original FREE Recipes