There is no exact information regarding the exact date and origin of Sauce Aurore. However, the sauce gained popularity and usage in the 19th century in French cuisine.
Sauce Aurore is commonly served with seafood, especially fish and shellfish. The sauce is made with butter, flour, milk, tomato puree, and cream. Some recipes may also include additional ingredients such as lemon juice, salt, and pepper.
Sauce Aurore pairs well not only with seafood but also with vegetables and certain meat dishes. Considered a classic component of French cuisine, Sauce Aurore offers a delicious sauce with its rich and creamy texture.
As a derivative of Bechamel sauce, Sauce Aurore is still used as a popular sauce in French cuisine, enhancing the flavors of various dishes.
While preparing Bechamel sauce, after roasting the flour (amount may vary depending on the quantity of the sauce),
1-2 tablespoons of tomato paste are added. The amount of paste can vary according to the quantity of the sauce.