Armend's in Southlake serves meat tortellini with aurora sauce -- it's their special on Tuesdays. I cannot match it, but I've come close and both Beloved Husband and I like this sauce. Today I served it with chicken thighs marinated in seasoned salt and garlic powder, then grilled, along with angel hair pasta. Would be just as good with grilled chicken breast or pork. Add a fresh garden salad, and you have a great meal. The sauce is rich!
2 tbsp (1 oz) (25 g) butter (I used margarine)
1/4 cup (1 oz) (30 g) plain flour (All purpose)
2 cups light chicken broth (I used Swanson)
salt and black pepper to taste
2 tablespoons heavy cream
2 tablespoons tomato paste
3 tbsp (1 ½ oz) (40 g) butter (again, I used margarine)
Start melting the butter in a sauce pan, then add the flour and create the roux. Do not brown, but keep roux smooth. Gradually stir in the hot stock, whisking to keep the sauce smooth and creamy.
Bring to the point of boiling, then lower the heat and let the sauce simmer until reduced by half. (This could take as much as an hour – I start the sauce and by the time I finish the meat and pasta, it’s at the right consistency for us.) Continue whisking every once in a while to assure smoothness. At the end of the process, stir in the cream.
You're ready to change this sauce into Aurora sauce by blending in 2 tablespoons tomato paste, then two more tablespoons of butter. Once this is all incorporated and creamy in consistency, it’s ready to serve over the pasta.