liaison

Definition

A thickening mixture of cream and egg yolks whisked into soups or sauces at the end of cooking to add richness and body. The French finishing move that takes 'good' and elevates it to 'magnificent.'

Example Usage

Finish the velouté with a liaison of heavy cream and egg yolks for a luxuriously silky texture.

Origin

French, meaning 'binding' or 'connection'

Fun Fact

Adding a liaison must be done carefully below 180°F—go too hot and you'll have scrambled eggs floating in your elegant sauce.

Source: Classical French sauce techniques

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