White Chaud-froid Sauce, Standard

Ingredients

• 750 ml velouté (standard cream sauce)
• 600–700 ml white poultry aspic (gelée de volaille blanche)
• 300 ml heavy cream

Instructions

1. Place the velouté in a heavy-bottomed saucepan. Set it over direct heat and reduce, stirring constantly with a wooden spatula while gradually incorporating the aspic and cream in small additions.
2. Continue reducing until the sauce reaches the desired volume — the total reduction should be approximately one-third.
3. Verify the seasoning and consistency. Pass the sauce through fine cheesecloth (étamine), then cool it gently, stirring occasionally, until it reaches the proper consistency for coating (enrobage) the elements to be prepared en chaud-froid.