White Chaudfroid Sauce RecipeOrigin: France Period: Traditional |
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Ingredients
300ml liquid aspic made from aspic jelly powder
White Chaudfroid Sauce Preparation:Method:Prepare the aspic as directed on the package and whilst its still warm, place in a heat-proof bowl and stand in a pan of hot water. Sprinkle in the gelatine and stir until dissolved. Now stir in the béchamel sauce, beating thoroughly to combine before adding the cream. Adjust the seasonings to taste then strain the sauce and leave to cool, stirring frequently, so that the sauce remains smooth and glossy. Use when it has reached the consistency of thick cream to use as a coating for chicken, fish or eggs. |
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