Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use sauces such as

espagnole Espagnole sauce () is a basic Brown sauce (meat stock based), brown sauce, and is one of Auguste Escoffier's five French Mother Sauces, mother sauces of classic French cuisine, French cooking. Escoffier popularized the recipe, and his version is s ...

allemande An ''allemande'' (''allemanda'', ''almain(e)'', or ''alman(d)'', French: "German (dance)") is a Renaissance and Baroque dance, and one of the most common instrumental dance styles in Baroque music, with examples by Couperin, Purcell, Bach a ...

or velouté as a base. Chaudfroid sauce is typically served cold, atop cold meats and cold meat-based dishes such as

galantine In French cuisine, galantine () is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poaching (cooking), poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into ...

and

terrine Terrine may refer to: * Terrine (cookware), a vessel for cooking a forcemeat loaf * Terrine (food), a forcemeat similar to pâté {{Disambiguation ...

Etymology

The term "chaud froid" means "hot-cold" in

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

. The sauce's name is based upon the sauce being prepared hot, but served cold.

History

It has been suggested that chaudfroid sauce was invented by

Louis-Alexandre Berthier Louis-Alexandre Berthier (20 November 1753 – 1 June 1815), Prince of Neuchâtel and Valangin, Prince of Wagram, was a French Marshal of the Empire who served during the French Revolutionary Wars and the Napoleonic Wars. He was twice Minister ...

(20 November 1753 – 1 June 1815) of France, during Berthier's time under

Napoleon Napoleon Bonaparte ; it, Napoleone Bonaparte, ; co, Napulione Buonaparte. (born Napoleone Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French military commander and political leader who ...

Overview

Chaudfroid sauce is a culinary

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt an ...

that can be prepared as a meat-based sauce by boiling the carcasses or bones of

game meat Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation (" sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, thou ...

s or other meats such as

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, a ...

with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the reduced sauce mixture is strained and

gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

is then added to provide viscosity. Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge, pheasant, duck and hard-boiled eggs, in which the cold sauce is used to coat the cold meat. Chaudfroid sauce has also been used as a topping for cold

terrine Terrine may refer to: * Terrine (cookware), a vessel for cooking a forcemeat loaf * Terrine (food), a forcemeat similar to pâté {{Disambiguation ...

and

sweetbread Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (french: ris de veau, es, hígado) or lamb (). Sweetbreads have a rich ...

dishes. The sauce serves to add flavor to meats and dishes and to decorate them. Chaudfroid sauce can provide the appearance of smoothness to meats, and such dishes are sometimes garnished with parsley or watercress atop the sauce.

Simpler preparations

Chaudfroid sauce can be prepared using a pre-made '' fumet'' (reduced stock) from meats and game meats, along with ingredients such as

demi glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is tradition ...

, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a

brown sauce Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Brown sauce is typically eate ...

, a

white sauce White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on ...

and as a red sauce using tomato

purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., apples ...

. A simpler preparation of chaudfroid sauce without the use of meat can be made by using

espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, and his version is still followed today.Escoffier (1903), ''Le Guide culinaire'', Editions ...

, adding ingredients such as

aspic Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ...

jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of

allemande sauce Allemande sauce or sauce parisienne is a sauce in French cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juic ...

velouté sauce A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and m ...

and other ingredients. A sweet version of chaudfroid sauce is also prepared without meat, using cream or milk, sugar, gelatin and various ingredients such as

kirsch Kirschwasser (, ; , German for "cherry water") or kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is now also made from other kinds of cherries. ...

, vanilla, rum or fruit pulp. The sweet sauce can be used to coat foods such as apples, pears, apricots and peaches. Mayonnaise chaudfroid, also referred to as ''mayonnaise collée'', is a simple version of the sauce prepared using

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...

and aspic jelly.

References

{{White sauces Sauces

Etymology

History

Overview

Simpler preparations

See also

References