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Aurore Sauce for Fish    HT   ACC   15mins plus infusion

Hot  Vegetables  Herbs  Savoury Sauces    Accompaniment  Eggless  

 

Ingredients

250ml/10 fl.oz Milk

1 Shallot, skinned and sliced

Small Carrot, sliced

stick Celery, chopped

Bay leaf

3 Peppercorns

50g/ 2oz Butter

25g/1oz Flour

Salt and  Pepper

1-2 level tbsp Tomato Paste

 

Instructions

 

1. Put the milk, vegetables and flavourings into a pan and bring slowly to the boil. Remove from heat, cover and leave to infuse for 15 minutes. Strain.

 

2. Melt half the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time.

 

3. Remove from heat and add the liquid, little by little, stirring after each addition to prevent any lumps forming. Bring the sauce to the boil, stirring continuously and once thickened, cook for a further 1-2 minutes then stir in the tomato paste.

 

4. Add the rest of the butter a little at a time and season with salt and pepper to taste. Serve hot.

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

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Main equipment required to make this recipe

 

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Saucepan

Wooden or Plastic Spoon

 

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