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Step 3: Prepare the Aspic
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
The best and most efficient way to gelatinize the base sauce is by adding aspic to it. While it is true that you can simply thin the base sauce with stock and then add bloomed gelatin to it, this method does not produce the best appearance. The clarity of the aspic adds shine to a chaud-froid sauce.
Preparing the aspic does not actually constitute extra work because virtually all chaud-froid coatings are finished with an aspic glaze. Remember to prepare enough aspic to fortify your sauce as well as to apply as the aspic finish coat.
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