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 flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

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

espagnole Espagnole sauce () is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century ...

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 ...

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 poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shap ...

and

terrine Terrine may refer to: * Terrine (cookware), a vessel for cooking a forcemeat loaf * Terrine (food) A terrine (), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (a ...

Etymology

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

French French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), ...

. 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, prince de Neuchâtel et Valangin, prince de Wagram (; 20 November 1753 – 1 June 1815) was a French military commander who served during the French Revolutionary Wars and the Napoleonic Wars. He was twice Minister of Wa ...

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

Napoleon Napoleon Bonaparte (born Napoleone di Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French general and statesman who rose to prominence during the French Revolution and led Military career ...

Overview

Chaudfroid sauce is a culinary

gravy Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food ...

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, th ...

s or other meats such as

poultry Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typ ...

with herbs and spices. Vegetables such as onion and carrot have also been used. After cooking, the

reduced Reduction, reduced, or reduce may refer to: Science and technology Chemistry * Reduction (chemistry), part of a reduction-oxidation (redox) reaction in which atoms have their oxidation state changed. ** Organic redox reaction, a redox reacti ...

sauce mixture is strained and

gelatin Gelatin or gelatine () 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 be referred to as hydrolyzed collagen, coll ...

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

and

sweetbread Sweetbread is a culinary name for the thymus or pancreas, typically from calf or lamb. Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompani ...

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 traditio ...

, 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 that is normally dark brown in colour. Its taste is either tart or sweet with a peppery note similar to that of Worcestershire sauce. A.1. Sauce was the first brown sauce and was introduced in 1831. Description Bro ...

, a

white sauce White is the lightest color and is achromatic (having no chroma). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully (or almost fully) reflect and scatter all the visible wavelen ...

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., appl ...

. 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 the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century ...

, adding ingredients such as

aspic Aspic () or meat jelly is a savoury gelatin made with a meat stock (food), 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 ...

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 jui ...

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. ''Velouté'' is French for 'velvety'. In prep ...

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 just ''Kirsch'' (; the term used in Switzerland and France, less so in Germany), is a clear, colourless brandy from Germany, Switzerland, and France, traditionally made from double distill ...

, 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, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...

and aspic jelly.

References

{{White sauces Sauces

Etymology

History

Overview

Simpler preparations

See also

References