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Sauce Chaud Froid Jellied White Sauce

American.Gourmet's picture
Ingredients
  Butter 3 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Clear chicken broth/Turkey broth 1 Quart
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Cream 1⁄2 Cup (8 tbs)
Directions

1. Melt the butter in a saucepan and stir in the flour, using a wire whisk.
2. Bring the broth to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. When the mixture is thickened and smooth, continue cooking five minutes over very low heat.
3. Soften the gelatin in the cold water and add it to the sauce. Stir until gelatin is dissolved. Remove from heat.
4. Beat egg yolks with cream and stir into the hot sauce. Heat but do not boil. Cool but do not chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Melted
Dish: 
Sauce
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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