Sauce chaud-froid [jellied white sauce]
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| ¼ | cup | Flour |
| 1 | quart | Chicken broth; or turkey clarified |
| 2 | packs | Gelatin |
| ½ | cup | ;Cold water |
| 2 | Egg yolks | |
| ½ | cup | Cream |
Directions
Melt the butter in a saucepan and stir in the flour with a whisk.
Bring the broth to a boil and add all at once to the flour mixture, whisking vigorously. When the sauce has thickened continue cooking 5 min over low heat. Soften the gelatin in cold water and add to the sauce. Stir until dissolved. Remove from the heat. Beat the yolks into the cream and stir into the hot sauce. Heat gently without boiling and then cool but do not chill.
For glazed salmon use a salmon or fish stock. Match the chaud froid stock to the food being coated. A simpler version is Mayonnaise Collee. Soak 1½ ts gelatin in 1 ½ tb water and beat into 1 c mayonnaise. This will spread like cake frosting with a spatula when chilled.
Jim Weller
Submitted By JIM WELLER On 09-25-95