The gorgeous pinkish-red color of this sauce earned it the name aurore, French for sunrise. The color comes from the concentrated tomato purée added to a classic velouté, along with some butter, to make a smooth sauce with surprisingly deep flavors. It's terrfic with eggs, fish, chicken, and vegetables.
Bring the purée to a simmer in a saucepan over medium heat. Cook until it is reduced by 1/3, to about 1/2 cup.
Add the velouté, bring back to a simmer and cook for 5 minutes.
Season to taste with salt and pepper, add the butter, and stir until it melts into the sauce.
This sauce takes very well to herbs (even though it's no longer, technically, a Sauce Aurore if you add them). Try couple of tablespoons of chopped fresh parsley, tarragon, basil, or a combination of the three.