Chaudfroid sauce

Okay kiddo, so have you ever heard of a fancy French dish called "chaudfroid"? It's pronounced "show-fwa," and it means "hot-cold" in French.

Now, the sauce that goes with this dish is called "chaudfroid sauce," and it's a little bit special. It's not like the regular sauces you might be used to, like ketchup or mustard.

Chaudfroid sauce is made by taking some gelatin - kind of like jello - and dissolving it in water. Then, you add some cream and other yummy ingredients like lemon juice, herbs, and spices.

Once the sauce is mixed up, you pour it over the dish - usually something fancy like fish, chicken, or eggs - and let it set in the fridge. That's the "cold" part of the chaudfroid dish.

But then, when you're ready to serve it, you take the dish out of the fridge and let it come to room temperature. And that's when the "hot" part comes in - the sauce starts to melt and become a little more liquidy again.

Overall, chaudfroid sauce may be a little bit complicated to make, but it's worth it because it makes everything taste fancy and delicious!