The two primary methods of preparing Chaud – froid are the classical and the contemporary methods.
THE CLASSICAL METHOD:
The classical method calls for the use of Béchamel or Veloute. This is reduced with a stock, suitable for the product that needs to be coated. This reduction is then fortified with a suitable aspic jelly and cream.
THE CONTEMPORY METHOD:
A modern variation of the sauce is prepared without a base of the roux. The result is a sauce, which has a less starchy mouth feel. The method is also faster to prepare.
VARIATIONS:
Chaud – froid can be made in a variety of colors. Only natural ingredients must be used to obtain the colors using the basic colors. For a brown chaud – froid, replace the cream with a reduced jus. A green chaud – froid can be made by using spinach puree. Red chaud – froid needs paprika plus tomato puree. Carrots, red peppers and even saffron are used to create a variety of colors.