White Chaud Froid Sauce

500 MILLILITRES

Ingredients

Veloute                                                                    500 ml

Cream                                                                      50 ml

Leaf gelatine                                                            25 g

Method

  1. Soak the gelatine in cold water.
  2. Bring the veloute to the boil and adjust the seasoning. 
  3. Remove it from the heat and add the gelatine ensuring it dissolves completely then strain the sauce through a muslin cloth.  Stir in the cream.

Notes:

  1. If powdered gelatine is used increase the amount by 15 g.
  2. This sauce is used to glaze fish, meats or poultry for cold buffets.

 

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