[7] After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity.

[4][8][9] Chaudfroid sauce has also been used as a topping for cold galantine, terrine and sweetbread dishes.

[12] Chaudfroid sauce can be prepared using a pre-made fumet (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency.

[13][16] A sweet version of chaudfroid sauce is also prepared without meat, using cream or milk, sugar, gelatin and various ingredients such as kirsch, vanilla, rum or fruit pulp.

[17] The sweet sauce can be used to coat foods such as apples, pears, apricots and peaches.