Aurora Sauce: the recipe for a creamy and tomato-based sauce of French origin

Aurora sauce is an easy, creamy French tomato sauce perfect to serve with fish, meat, eggs, vegetables, or to season pasta. It is based on mayonnaise, and tomato purée. It is also known as aurore in French, which means "sunrise" in English.

It looks like to the Marie Rose sauce because of the pink color. You can make aurora sauce in a few minutes. Simply prepare a mayonnaise by emulsifying the egg yolks with lemon juice and seed oil, then add the tomato purée.

The result is a smooth and creamy sauce, ideal to accompany your courses at a buffet dinner or an aperitif. So let’s find out how to make aurora sauce to perfection by following our step-by-step recipe.

Can you make Aurora Sauce from Béchamel Sauce?

Yes! There is a variation of the aurora sauce which is known as tomato béchamel sauce as it replaces the mayonnaise with the béchamel sauce. Simply make the white sauce and stir in the tomato purée for a creamy, pinkish-red aurora sauce.

Tips

You can use extra virgin olive oil instead of seed oil, but make sure it is particularly light and delicate.

For a stronger flavor, you can add two tablespoons of fresh cooking cream.

For a vegan aurora sauce, you can make the mayonnaise without eggs.

How to store Aurora Sauce

Aurora sauce can be stored in the refrigerator, in a special airtight container, for a maximum of 1-2 days. Freezing is not recommended.

How to make Aurora Sauce

To make the aurora sauce, pour the egg yolk into a jug.

Add the lemon juice and then fine salt.

Pour in the seed oil (or extra virgin olive oil).

Emulsify everything with an immersion blender, with movements from the bottom up, so that the air is incorporated well and makes the mayonnaise thicken.

You will need to get a creamy sauce.

Add the tomato puree.

Mix everything well.

Pour into a small bowl or gravy boat and serve.