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Sauce

Chaufroix Sauce, White

A white sauce made from Allemande sauce, aspic jelly, and optional mushroom or celery puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and mushroom are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,480 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chaufroix Sauce, White

Ingredients

Directions

Make the sauce

  1. Mix the Allemande Sauce and Aspic Jelly together.

  2. Add the mushroom or celery puree if desired.

  3. Warm the mixture gently until combined.

Cool and use

  1. Cool the mixture until nearly cold but not set before using to mask.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Allemande sauce
Provides the creamy base and body that the sauce carries over the food.
Aspic jelly
Adds gelling power so the sauce sets into a thin, glossy coating when chilled.
Mushroom or celery puree
Adds earthy flavour and some thickness to the sauce.

The step that matters

Cool until nearly cold but not set. Gelatine in aspic sets as it cools, so the sauce must be cold enough to thicken on the food but still fluid enough to spread thinly. If it sets too far, it becomes lumpy and uneven; if it is still warm, it slides off and does not coat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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