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Sauce

White Chaudfroid Sauce

A white sauce made with Supreme Sauce, Aspic Jelly, gelatin, lemon juice, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

White Chaudfroid Sauce

Ingredients

Directions

  1. Warm the Supreme Sauce and Aspic Jelly separately, then mix both together.

  2. Soak the gelatine and add it to the sauce.

  3. Add lemon juice and bring to a boil.

  4. Allow to simmer for a few minutes.

  5. Pass through a fine strainer.

  6. Add the cream and use.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sauce + lemontop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lemon + creamtop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Lemon and cream barely smell alike, yet cooks put them together in 15,640 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

Supreme sauce
Forms the creamy base that gives the sauce its body and coating thickness.
Aspic jelly
Adds gelling strength and a glossy set once the sauce cools.
Gelatine
Provides the firm setting structure that holds the sauce on the food.
Lemon juice
Adds acidity that brightens the flavour and balances the rich cream and sauce.
Cream
Adds fat and richness, softening the sauce and giving it a smooth mouthfeel.

The step that matters

Add the gelatine to the sauce. Gelatine must be fully softened and dissolved before it goes in, or it leaves lumps and uneven setting. Keeping the sauce just warm, rather than boiling it hard after the gelatine is added, helps it set smoothly and keeps its gel strength.

Swap the lemon

How well each one fits the dish's main ingredients (sauce, cream):

  1. Avocadofits better
  2. Strawberryfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against sauce, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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