Aurore

Velouté tinted with reduced tomato until it is the colour of dawn, which is where the name comes from.

500 ml — light chicken stock

25 g — butter

25 g — plain flour

50 g — tomato purée

50 ml — double cream

Cook the tomato purée in a dry pan until it darkens by two shades and loses its raw smell.

Whisk it into a finished velouté along with the cream, and strain. Do not add more tomato to get more colour — past a point it stops tinting and starts tasting like tomato sauce.

Poached eggs, chicken breast, pasta, gnocchi.