Today I will show you how to prepare the aurora sauce also known as red béchamel. It is a French recipe based on the classic béchamel sauce to which tomato puree is added. Even better, it would be to use a puree of fresh tomatoes then passed through a sieve. Great for seasoning gratin pasta, ravioli, eggs, and white meats.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 2 cups milk
- 1/3 cup all-purpose flour
- 1/4 cup butter
- to taste tomato puree
- to taste nutmeg
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Small bowl
- 2 Small pans
- Whisk
Preparation
To prepare the aurora sauce…
Take two small pans. In the first, pour the milk and heat it without boiling, while in the second pan, melt the butter over low heat, being careful not to burn it.
Once the butter is melted, add the flour, incorporating it by stirring with a whisk. Then remove this pan from the heat and pour in the hot milk.
Pour the milk little by little while continuing to stir with the whisk to avoid lumps, then return it to the heat over medium flame. Allow the béchamel sauce to thicken while continuing to stir.
Finally, add the tomato puree, nutmeg, salt, and pepper. Serve the sauce as you prefer.
