Pistou melts in a hot liquid (like in the pistou soup, for instance), it does not melt into long strands. Pistou Pistou (Provençal: "pisto" or "pistou" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, "pistou" means "pounded". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated
Chaudfroid sauce pheasant, duck and hard-boiled eggs, in which the cold sauce is used to coat the cold meat. Chaudfroid sauce has also been used as a topping for cold galantine, terrine and sweetbread dishes. The sauce serves to add flavor to meats and dishes and to decorate them. Chaudfroid sauce can provide the appearance of smoothness to meats, and such dishes are sometimes garnished with parsley or watercress atop the sauce. 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