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Sauce

Chaudfroid Sauce

A gelatin-thickened béchamel sauce seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and pepper are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chaudfroid Sauce

Ingredients

Directions

Make the sauce

  1. Soak the gelatine in a little water until tender.

  2. Stir the moistened gelatine into the hot Bechamel sauce until well blended.

  3. Remove from heat and adjust seasoning with salt and pepper if necessary.

Set the sauce

  1. Set the sauce on ice to cool.

  2. If it does not firm up, warm it slightly and add a little more gelatine.

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 + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the sauce as it cools, giving it a firm, glossy body that clings to food.
Bechamel sauce no. 2
Provides the rich, creamy base that the gelatine sets into.

The step that matters

Stirring the gelatine into the hot sauce. Gelatine must be fully softened and dispersed evenly before it is stirred into the sauce; lumps or uneven mixing leave weak or patchy setting. Adding too much or overheating can also prevent the sauce from firming properly.

“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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