Jellied White Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Chaud-Froid means hot-cold. The sauce is made from a hot Béchamel, gelatin is added, it is cooled and then used to paint foods. Its white glaze makes a perfect background on which to display food decorations.


  • 1 tablespoon unflavored gelatin
  • ½ cup sherry
  • 2 cups


  1. Soak gelatin in sherry. Put 1 cup milk into a pan. Add shallots, parsley, and celery tops. Bring to a boil and then remove from heat, cover, and let stand.
  2. Melt butter in skillet. Add flour, salt, and sugar. Stir-cook for about 2 minutes. Remove from heat. Add remain