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Liaison: Definition - Cream and Egg Yolks Sauce Thickener - Culinary Arts Dictionary Photo © Danilo Alfaro
Definition: In the culinary arts, a liaison is a mixture of egg yolks and heavy cream that is used to thicken a sauce.

The steps for incorporating a liaison into a velouté sauce are:
  1. In a stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is your liaison.

  2. Slowly add about a cup of the hot velouté into the liaison, whisking constantly so that the egg yolks don't curdle from the heat.

  3. Now gradually whisk the warm liaison back into the velouté.

  4. Bring the sauce back to a gentle simmer for just a moment, but don't let it boil.
An example of a sauce that is made with a liaison is the classic Allemande Sauce.
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