Aurora Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of an Allemande sauce base coloured with tomato sauce and flavoured with chilli vinegar, Harvey's sauce and anchovy paste. The full recipe is presented here and I hope you enjoy this classic British version of: Aurora Sauce.
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This is a classic recipe for a Victorian version of Aurora Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 88.—AURORA SAUCE.
Put into a small stewpan half a pint of Allemande, No. 17, half a gill of Tamata, No. 21, add a teaspoonful of chilli vinegar, a tablespoonful of Harvey, a teaspoonful of anchovy, and a good pat of butter; stir over a fire until hot, and serve with fillets of fish of all kinds.
Combine the Allemande sauce, tamata sauce, chilli vinegar, Harvey's sauce, anchovy paste and butter in a pan. Allow to heat through over gentle heat and serve as an accompaniment to fish fillets.
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