The translation of the word is hot-cold. This means that the sauce is made hot and used only when cold. The sauce is used to give a smooth shiny surface to the food upon which a decoration is placed. The sauce is prepared and cooled until it reaches a coating consistency. The item to be coated is cooked, cooled, trimmed and then covered. Aspic is made by adding aspic to a base sauce. There are two main types; white which is made from chicken, veal or fish veloute and brown which is made from demi-glace.
The translation of the word is hot-cold. This means that the sauce is made hot and used only when cold. The sauce is used to give a smooth shiny surface to the food upon which a decoration is placed. The sauce is prepared and cooled until it reaches a coating consistency. The item to be coated is cooked, cooled, trimmed and then covered. Aspic is made by adding aspic to a base sauce. There are two main types; white which is made from chicken, veal or fish veloute and brown which is made from demi-glace.