Described in simplest terms, chaud-froid sauce is a white sauce containing enough gelatin that it sets 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.
Today,chaud-froid sauce is rarely used except for display pieces on buffets. Its main purpose there is to provide a smooth, uniformly white background for colored decorations. Because it is not eaten in these cases, it does not have to have a good flavor, and it may be made out of a simple béchamel sauce thickened with a roux made with white shortening.
Nevertheless, chaud-froid sauce finds occasional use in cold dishes—for example, as a component of some aspic molds and terrines. A brief discussion is warranted without going into the kind of detail found in books on garde manger.
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 may-onnaise.There are also colored chaud-froid sauces, but they are not often used. Red sauce can be made with the addition of tomato paste and, sometimes, paprika. Green sauce is colored with spinach and watercress, puréed with some of the hot sauce, and strained. Brown chaud-froid can be made by combining glace de viande,tomato sauce, and aspic jelly in equal proportions.
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