In cooking what is liaison means?

Liaison (pronounced lee-ay-zohn) is a French culinary term used to describe a mixture of egg yolks and cream, which is added to sauces, soups, and stews to thicken and enrich them. It is often used in dishes such as custards, quiches, and flans. When added to a hot liquid, the egg yolks and cream coagulate and form a smooth, creamy texture. Liaison can also be used to bind together ingredients, such as in meatballs or sausages.

To make a liaison, whisk together egg yolks and cream in a bowl until combined. The ratio of egg yolks to cream can vary depending on the desired thickness of the sauce. For a thicker sauce, use more egg yolks; for a thinner sauce, use more cream.

When adding liaison to a hot liquid, it is important to temper it first. This means gradually whisking a small amount of the hot liquid into the liaison to warm it up and prevent it from curdling. Once the liaison is tempered, it can be whisked into the hot liquid until it reaches the desired consistency.

Liaison can be used to add richness, creaminess, and flavor to a variety of dishes. It is a versatile ingredient that can be used in both sweet and savory preparations.