Used in reference to beating a mixture, usually egg yolks and sugar, until it is thick enough to form a ribbon. Lift the beaters out of the bowl and let the excess mixture drip down into the bowl. When it forms a ribbon shape on top of the mixture in the bowl, it is ready.  [ A - E ] [ F - L ] [ S - Z
A term used to describe the texture of an egg-and-sugar mixture, that has been beaten until pale and thick. When the whisk or beater is held up over the bowl, the batter falls slowly onto the batter, in a ribbon-like pattern, that disappears after a few seconds.
The term describing the texture of egg yolks which have been beaten with sugar. When beaten sufficiently, the mixture forms a thick "ribbon" when the beater is held up over the bowl. The ribbon makes a pattern atop the batter which disappears into the batter after a few seconds.