Liaisons

Liaison

A mixture of egg yolks and heavy cream used to finish certain sauces, giving them body. Minimal thickening.

Liaison Step 3

After enough hot liquid has been added to warm the yolk/cream thoroughly, add the remaining hot liquid stirring to prevent lumping.

Tempering

Gradually raising the temperature of a cold liquid such as eggs by slowly stirring in a hot liquid.

Coagulation

Occurs if hot liquid is added too quickly to egg yolks.

Liaison Step 2

Temper the yolk/cream mixture by adding a small amount of hot liquid while whisk yolk/cream continuously.

149-158 degrees Fahrenheit

Temperature egg yolks coagulate at.

180-185 degrees Farenheit

Temperature eggs yolks coagulate at when mixed with heavy cream.

135 degrees Fahrenheit

Temperature finished sauce must be held ABOVE to prevent pathogen growth.

185 degrees Fahrenheit

Temperature finished sauce must be held BELOW to prevent eggs from curdling.

Liaison Step 1

Whisk yolk & cream (this raises the coagulation temperature of the yolk)