 Liaison
- Egg Yolks and Cream
A mixture to used as a thickener, egg yolks and cream are used
to add texture, mouth feel and flavor to soups and sauces. The
richness that this thickener can add when finishing a soup or sauce
is unmistakable to the palate. When adding a liaison it is
important to add a small amount of soup or sauce to the liaison and
stir it together to temper the mixture prior to mixing it into the
product. This will help prevent the mixture from breaking as
it is added to the hot product. |
|
Liaison |
| |
Yield:
for 1 quart or liter of soup or sauce |
|
Ingredients |
U.S. |
Metric |
| For
sauce |
|
|
| Egg
Yolks |
2 to 4 ea |
2 to 4
ea |
| Cream |
3/4 cup |
2
deciliters |
| |
|
|
| For
soup |
|
|
| Egg
Yolks |
1 ea |
1 ea |
| Cream |
1/2 cup |
1
deciliter |
| |
|
1. Mix the egg yolks and cream together |
|
2. Add a small amount of the hot sauce or soup
to the liaison mixture |
|
3. Strain through a cheese cloth |
|
4. Add the strained mixture to the rest of the
soup or sauce |
|
5. Place in a double boiler to prevent the
mixture from reaching a temperature higher than 180°F (80°C) |
