Ingredients with Measurements:
- 2 cups chicken or veal stock
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 egg yolks, beaten
- 1 tablespoon lemon juice
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth.
3. Gradually add the chicken or veal stock, whisking constantly to prevent lumps.
4. Add the cream, white wine, salt, white pepper, nutmeg, and cayenne pepper.
5. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
6. Remove the saucepan from the heat and let it cool for a few minutes.
7. Gradually whisk in the beaten egg yolks and lemon juice.
8. Return the saucepan to the heat and cook for another 2-3 minutes, stirring constantly, until the sauce thickens again.
9. Remove the saucepan from the heat and let the sauce cool to room temperature.
10. Once cooled, the sauce can be used immediately or stored in the refrigerator until ready to use.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Per serving (1/4 cup):
Calories: 90
Fat: 7g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 160mg
Carbohydrates: 3g
Protein: 3g
Substitutions for ingredients:
- Chicken or veal stock can be substituted with beef or vegetable stock.
- Dry white wine can be substituted with dry vermouth or chicken broth.
- Heavy cream can be substituted with half-and-half or whole milk.
- Butter can be substituted with margarine or vegetable oil.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add chopped fresh herbs, such as parsley, thyme, or chives, for extra flavor.
- Use this sauce as a base for other sauces, such as mushroom or tomato sauce.
- Add grated Parmesan cheese for a cheesy flavor.
Tips and tricks:
- Whisk constantly when adding the stock to prevent lumps.
- Be careful not to overcook the sauce after adding the egg yolks, as they can curdle if cooked too long.
- If the sauce is too thick, add a little more stock or cream to thin it out.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over cooked chicken, veal, or fish.
Garnishes:
Garnish with chopped fresh herbs or lemon zest.
Pairings:
Pair with roasted vegetables, rice, or pasta.
Suggested side dishes:
Serve with a side salad or bread.
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes to thicken it.
- If the sauce is too thick, add a little more stock or cream to thin it out.
Food safety advice:
- Make sure to cook the sauce to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- Store the sauce in the refrigerator at or below 40°F (4°C) to prevent bacterial growth.
Food history:
Chaudfroid sauce is a classic French sauce that is typically served cold or at room temperature. It is often used to coat cold meats or fish and is made with a base of stock and cream.
Flavor profiles:
Chaudfroid sauce has a creamy, slightly tangy flavor with hints of nutmeg and cayenne pepper.
Serving suggestions:
Serve the sauce as a dip for cold meats or fish, or use it as a topping for sandwiches or salads.
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Region: French