Chaudfroid Sauce, White
Ingredients
Directions
Make the sauce
Combine the béchamel, aspic, and cream in a saucepan.
Boil and skim until reduced by a third.
Strain the mixture and set aside to cool.
Adjust and finish
For a whiter sauce, substitute the béchamel with ⅓ cup thick cream and ⅓ cup sauce supreme.
If the sauce is not thick enough, reduce further by boiling or add dissolved gelatin in milk.
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
What each ingredient does
- Thick béchamel
- Forms the creamy body of the sauce, giving it thickness and a smooth coating texture.
- Strong aspic
- Sets when cooled, giving the sauce its gel-like body and glossy coating.
- Cream
- Adds richness and fat, softening the sauce and giving it a smoother mouthfeel.
The step that matters
Boil and skim until reduced by a third. Reducing concentrates the sauce so it sets to the right thickness when cool. Skimming removes impurities and fat that would make the sauce cloudy or greasy.
“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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