What is the term for a mixture of egg yolks and heavy cream used to finish sauces?

What is the term for a mixture of egg yolks and heavy cream used to finish sauces?

• A. Beurre Manie
• B. Slurry
• C. Temper
• D. Liason

Answer: (D)

A liaison is a finishing technique that enriches and smooths a sauce by using a mixture of egg yolks and heavy cream. The yolks bring richness and a velvety texture, while the cream helps prevent curdling and adds silkiness when tempered and whisked into the hot sauce. It’s typically added off the heat or slowly tempered to avoid scrambling the eggs, then simmered just enough to lightly thicken and glossy up the sauce. Beurre mani, by contrast, is butter kneaded with flour and used to thicken sauces; a slurry is starch dispersed in water or another liquid to thicken; temper refers to the process of gradually heating eggs to prevent curdling when they’re incorporated into hot liquid.

A liaison is a finishing technique that enriches and smooths a sauce by using a mixture of egg yolks and heavy cream. The yolks bring richness and a velvety texture, while the cream helps prevent curdling and adds silkiness when tempered and whisked into the hot sauce. It’s typically added off the heat or slowly tempered to avoid scrambling the eggs, then simmered just enough to lightly thicken and glossy up the sauce.

Beurre mani, by contrast, is butter kneaded with flour and used to thicken sauces; a slurry is starch dispersed in water or another liquid to thicken; temper refers to the process of gradually heating eggs to prevent curdling when they’re incorporated into hot liquid.