A variation upon the standard B�chamel sauce made in the the Induction Kenwood.

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Name: Aurora Sauce (Induction Kenwood)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 60 grams Butter; 60 grams Flour; 600 mililiters Milk; Nutmeg pinch; 1 teaspoon Salt; 1/2 teaspoon Pepper, White; 100 ml Tomato Sauce; 100 ml Cream, Double; 20 g Butter cubed

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INGREDIENTS

60 grams Butter
60 grams Flour
600 mililiters Milk
Nutmeg ; pinch
1 teaspoon Salt
1/2 teaspoon Pepper, White
100 ml Tomato Sauce
100 ml Cream, Double
20 g Butter ; cubed

INSTRUCTIONS

Prep time 5 minutes, cook time 20 minutes total.

0. For the classic and endlessly useful B?chamel sauce, first infuse the milk with a bay leaf and half an onion studded with 3 cloves. Bring the milk to the boil then simmer for 10 minutes, then remove from the bowl and wipe clean.

You can omit this initial stage if you want to.

1. Fit the flexi-beater.

2. Put the kenwood at 120?C and stirring 3 for 1 minute, empty.

3. Add the butter, set to stirring 1 / 120?C and wait for it to all melt.

4. Add the flour and cook for 2 minutes.

5. Then, add the milk gradually, making sure the milk is absorbed before each addition - this will ensure there are no lumps in the sauce. Add the nutmeg, salt and pepper.

8. Simmer at 80?C-85?C for 15 minutes, and gradually add 100ml of tomato sauce and 100ml of double cream to the sauce.

9. Then whisk in 20g of cubed butter to finish at the end, probably with the stick blender.

4 Servings is actually 1/2 Litre

NOTES

The ratio of flour / butter / milk is always 1:1:10. Then you can make any amount you like at all!
Made 04MAY2011 and used in the Lasagne.

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Aurora Sauce (Induction Kenwood)

60 grams Butter
60 grams Flour
600 mililiters Milk
 Nutmeg pinch
1 teaspoon Salt
1/2 teaspoon Pepper, White
100 ml Tomato Sauce
100 ml Cream, Double
20 g Butter cubed

Prep time 5 minutes, cook time 20 minutes total.

You can omit this initial stage if you want to.

1. Fit the flexi-beater.
2. Put the kenwood at 120?C and stirring 3 for 1 minute, empty.
3. Add the butter, set to stirring 1 / 120?C and wait for it to all melt.
4. Add the flour and cook for 2 minutes.
5. Then, add the milk gradually, making sure the milk is absorbed before each addition - this will ensure there are no lumps in the sauce. Add the nutmeg, salt and pepper. 
8. Simmer at 80?C-85?C for 15 minutes, and gradually add 100ml of tomato sauce and 100ml of double cream to the sauce. 
9. Then whisk in 20g of cubed butter to finish at the end, probably with the stick blender.

4 Servings is actually 1/2 Litre

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Nutrition

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Serving Size: 1 Serving (9424g)
Recipe Makes: 4 Servings

Calories: 5426
Calories from Fat: 1822 (34%)

Amt Per Serving		% DV

	Total Fat 202.5g	270 %
	Saturated Fat 125.9g	630 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 1.8g
Cholesterol 791.1mg		243 %
Sodium 6471.9mg		223 %
Potassium 17366.6mg		457 %
Total Carbohydrate 526.6g		155 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 523.4g
Protein 367.6g		525 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5426

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