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AURORA AND CREAMY WHITE SAUCE

AURORA SAUCE:
In a medium saucepan melt the butter and cook the onion until softened, about 5 minutes.  Stir in the flour and cook for 2 minutes.  Stir in the milk and bouquet garni.  Bring to a boil, stirring constantly, then reduce heat and simmer for 20 minutes, stirring occasionally.  Strain the sauce.  Stir in the tomato sauce, nutmeg, salt and pepper.

CREAMY WHITE SAUCE:
In a medium saucepan melt the butter over a moderate heat.  Whisk in the flour and cook for 2 minutes, whisking constantly.  Pour in the chicken stock and cook, whisking occasionally, until thickened, about 1 minute.  In a small bowl whisk together the egg yolks and cr¸me fra”che.  Stir the cream mixture into the saucepan and heat gently, but do not allow to boil.  Season with salt, pepper and fresh lemon juice.
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AURORA SAUCE:
2 tbsp unsalted butter
2 tbsp flour
1 onion, chopped
2 cups milk
1 bouquet garni
1 tsp tomato sauce
1/4 tsp ground nutmeg
salt, pepper

CREAMY WHITE SAUCE:
1 tbsp unsalted butter
1 tbsp flour
1/2 cup chicken stock
2/3 cup cr¸me fra”che
2 egg yolks
1 tsp fresh lemon juice
salt, pepper
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25
mn
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30
mn
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Sauces
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