Chaud-Froid can be made by adding gelatin to a velouté sauce, or a demi-glaze or a béchamel sauce.
Chaid Froid can also be made by adding cream to a simple aspic. In a pinch, it's possible to add gelatin to mayonnaise or sour cream, to make a chaud froid substitute called a mayonnaise collée.
The word chaud-froid means "hot-cold" in French. Originally, the word chaud-froid referred to a dish, such as cooked chicken, which was cooled and then coated with the chaud-froid sauce. Today, the word chaud-froid is mostly used to describe the sauce itself.