What is "liaison"?

Liaison refers to a mixture used to thicken and enrich sauces, soups, and other dishes. It typically consists of a combination of egg yolks and cream or stock. The liaison is added towards the end of cooking and gently heated, allowing it to blend into the dish and create a smooth and velvety texture. It imparts a rich and luxurious mouthfeel to the preparation, enhancing its overall taste and appearance. The liaison acts as a binding agent, giving the dish a luscious and creamy consistency, making it an essential element in various classic culinary recipes.