Two basic types of chaud-froid sauce are considered here, one based on white stock and cream, the other on mayonnaise. Both of these are of good eating quality and can be used for first-class cold foods. Heavier types based on roux-thickened sauces may be economical to make but are more appropriate for inedible display pieces.
Two recipes for chaud-froid are given here. Classic chaud-froid is essentially an aspic jelly with the addition of cream or a cream and egg yolk liaison. In fact, it can be made by combining aspic jelly and cream, but this mixture would have to be reinforced with extra gelatin because of the quantity of cream.
Mayonnaise chaud-froid, also called mayonnaise collée, which means something like "glued mayonnaise," is simply a mixture of aspic jelly and mayonnaise. It is easy to make and,if the two ingredients are of good quality,is a tasty and useful chaud-froid.
The basic proportion is equal parts aspic jelly and mayonnaise.The proportion can be varied to taste,however,from 1 part aspic and 2 parts mayonnaise to 1 part mayonnaise and 2 parts aspic jelly.
Using a commercially made mayonnaise is recommended. If you are using a homemade mayonnaise, it is best to prepare the chaud-froid at the last minute and use it at once. Reheating it to melt it could cause the mayonnaise to break. Commercial mayonnaise, on the other hand, can generally be melted without damage, but it is still best to use the sauce as soon it is made.
8 fl oz
Gelatin powder, unflavored (see note) Heavy cream
1. Soften the gelatin in the heavy cream.
White stock (veal, chicken, or fish)
Bring the stock to a simmer.
Add the gelatin mixture to the stock and heat until the gelatin is dissolved. Do not boil.
2-4 2-4 Egg yolks (optional)
1 pt 8 floz 750 mL Heavy cream
Per 1 ounce:
Calories, 50; Protein, 1 g; Fat, 5 g (69% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 5 mg.
Note: If the stock is firmly set when cold, use the smaller quantity of gelatin. If the stock sets but is not firm when cool, use the larger quantity.
4. If the egg yolks are used, beat them with the remaining cream to make a liaison. Stir a little of the stock mixture into the liaison to temper it, then add the liaison to the hot stock. Heat the mixture carefully to cook the egg yolks, but do not let it simmer, or the yolks will curdle.
5. If the yolks are not used, simply temper the remaining cream with a little of the hot stock, then add it to the rest of the stock.
6. Strain through a cheesecloth.
Stir the mayonnaise, if necessary, so it is smooth. If it has just been removed from the refrigerator, let it warm to cool room temperature. If it is too cold, the first drops of aspic may congeal as soon as they hit it, causing lumps.
Melt the aspic over a hot-water bath. Cool it to thicken slightly (see p. 852 for cooling aspic). It should be at about the same temperature as the mayonnaise or just slightly warmer.
Using a stirring whip (not a balloon whip, used for whipping in air), stir the aspic into the mayonnaise. Stir carefully to avoid making bubbles. If the gelatin begins to set before the mixing is complete, carefully remelt over the hot-water bath.
Set the chaud-froid over ice to thicken (see p. 852). When ready to use, it should be about the consistency of heavy cream. Use at once.
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