Chaud-Froid

Chaud-Froid

1. is a white sauce containing enough gelatin to set like an aspic. The name chaud-froid is French for “hot-cold.” The sauce is so called because the classic version is made hot but eaten cold.

   • Two basic types of chaud-froid sauce are considered here, one based on white stock and cream, the other on mayonnaise.
     • Classic chaud-froid is essentially an aspic jelly with the addition of cream or a cream and egg yolk liaison.
     • Mayonnaise chaud-froid, also called mayonnaise collée, which means something like “glued mayonnaise,” is simply a mixture of aspic jelly and mayonnaise.

2. main purpose there is to provide a smooth, uniformly white background for colored decorations.

3. Many kinds of white sauce may be used as a base for chaud-froid, including cream sauces, white stocks enriched with cream or cream and egg yolks, veloutés, and mayonnaise.