Archie Johnson
Course: Dips and Sauces Cuisine: American Prep Time: 5 minutes Total Time: 5 minutes Calories: 228kcal
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AURORA SAUCE – 1 cup Tomato puree BÉCHAMEL SACUE – 1 Bay leaf – 3 tbsp Butter – Pinch grated nutmeg – ½ Small white onion, cut into 1/2-inch dice
– Kosher salt – 1 Quart milk – 3 Heaping tablespoons all-purpose flour
BÉCHAMEL SAUCE 1. In a large saucepan over medium heat, melt the butter and add the chopped onion. 2. Season the onions with a pinch of salt and cook until they turn translucent and release a strong aroma.
3. Sprinkle in the flour and stir continuously for 3 to 4 minutes until the mixture has the consistency of wet sand. 4. Slowly whisk in the milk, making sure it's fully incorporated. 5. Add the nutmeg and bay leaf, and season with salt to taste.
6. Add the nutmeg and bay leaf, and season with salt to taste. 7. Gradually bring the milk-flour mixture to a boil, stirring frequently to prevent it from sticking to the bottom. 8. Ensure the milk reaches a boil to cook out the raw flour taste.
AURORA SAUCE 1. Once the béchamel sauce has thickened and reached a boil, remove the saucepan from the heat. 2. Stir in the tomato purée and let it simmer for another minute.
3. Remove and discard the bay leaf. 4. Serve the sauce immediately or refrigerate it, covered, until you're ready to use it.