Brown Chaudfroid Sauce is a traditional French recipe for a classic thick white sauce made from an Espagnole sauce base mixed with Madeira, port or sherry that's thickened with aspic jelly powder and which is typically used as a coating for other foods. The full recipe is presented here and I hope you enjoy this classic French version of: Brown Chaudfroid Sauce.
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Ingredients:
150ml liquid aspic made from aspic jelly powder (or use gelatine or agar-agar)
8g powdered gelatine
450ml Espagnole sauce
Madeira, Port wine or sherry, to taste
salt and freshly-ground black pepper, to taste
Method:
Prepare the aspic as directed on the package and whilst its still warm, place in a heat-proof bowl and stand in a pan of hot water. Sprinkle in the gelatine and stir until dissolved. Now warm the Espagnole sauce and stir into the aspic mixture, beating thoroughly to combine. Add the Port, Madeira or sherry to taste (up to 6 tbsp).
Adjust the seasonings to taste then strain the sauce and leave to cool, bating frequently with a wooden spoon, so that the sauce remains smooth and glossy. Use when it has reached the consistency of thick cream to use as a coating for game, duck or cutlets.
