Can any cooking people here tell me what you guys call rosee sauce (with an accent on the first e).
I know that is what we call it here. But I'm trying to find a recipe for it. And it's only giving me french recipes. So I was wondering if you guys have a different spelling. Thanks.
(it's the creamy tomato style sauce).
Oh, like French cooks are going to give you anything BUT?
Let's try something classical, a sauce Aurore.
This starts with a Sauce Veloute, which is a white stock (such as chicken or veal) that has been thickened with a butter roux. James Peterson gives the following: five cups stock to a roux made of two ounces butter and two ounces flour. In one saucepan, bring the stock to a simmer. In another saucepan, gently melt the butter and then add the flour, stirring over medium heat until the flour starts to smell pleasantly toasty.
Let the roux cool slightly for a minute, then whisk the stock into the roux. Bring it all back to a simmer while whisking. Let this gently cook for about an hour (
), then strain.
A classic Sauce Aurore takes three cups of Sauce Veloute and adds a cup of tomato puree. Either reduce over low heat to thicken, or add a small amount of stock to thin. Strain (again!), add 4 ounces of butter, and adjust the seasoning. Makes about a quart of sauce. (
)
Peterson was obviously writing for professional cooks. You might want to cut down on the recipe size by reducing everything proportionately.
