A thickener for soups and sauces.
lee-ay-ZON, lee-AY-zon] In cooking, a liaison is a thickening agent for soups, sauces and other mixtures. Beurre manie, roux, egg yolks or starches such as flour, cornstarch and arrowroot are among those agents used for thickening. A liaison is sometimes also referred to as a binder.
a person on staff at EMSTAC who works with the on-site Linking Agent
a qualitatively and substantively different position than an agent
a thickening agent or binder, used in sauces, soups, stews, etc
Egg yolk or cream used to thicken soups and sauces.
The process of thickening a sauce, soup, or stew. This includes all rouxs, starch and water mixtures(slurries), beurre mani‚, and egg yolks with or without cream. Egg yolks must be tempered with hot liquid before adding to the liquid in order to prevent curdling.
A binding agent made up of egg yolks and cream, used for thickening soups and sauces.
fa thickening agent for soups and souces, usually containing flour and fat.
A binding agent, usually made of cream and egg yolks, used to thicken soups and sauces.
A blend of half egg yolk and cream used to thicken soups and sauces. (Caution! Don't boil the liquid after adding a liaison to it, it will curdle...)
A mixture of cream and egg yolks, used to thicken and enrich sauces.
a thickening or binding agent for soups, sauces, stuffings and so on. Examples are flour, beurre manié (see above), cornstarch, eggs, arrowroot, etc.