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liason

post #1 of 3
11/18/06 at 8:37am
Thread Starter 
Hi, was just wondering if someone could refresh my memory on the proper way to make a liason ??.

I sort of remember how to, but it's patchy. I know it's egg yolk and heavy cream mixed together and then added to the hot broth to make a thick sauce, but am just unsure of procedure.

thanks.
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post #2 of 3
11/19/06 at 9:15pm
You would need to temper your laison ingredients by bringing some of the hot stock into it. About a ladle full at a time and probably three ladles full. Then combine that with the rest of the stock. Don't allow to boil after that. Egg in and of itself is considered the laison, usually to bind oil and water based things together. Adding an egg to an oil and vinergar dressing such as Caesar or vinagrette would also be considered as creating a laison. Hope this helps you out.
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post #3 of 3
11/20/06 at 10:50am
Technically, a liaison includes any thickening sauce (roux, water/starch combinations, and egg yolks) and the most critical aspect of preparing a liaison is temperature control. Next, IMHO, is proper use of the whisk.
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