Which technique involves gradually raising the temperature of an egg-based sauce by adding a small amount of hot liquid before incorporating the eggs?

Which technique involves gradually raising the temperature of an egg-based sauce by adding a small amount of hot liquid before incorporating the eggs?

• A. Temper
• B. Liason
• C. Slurry
• D. Salsa

Answer: (A)

Tempering is the technique of slowly warming eggs by whisking in a small amount of hot liquid before adding the eggs to a hot sauce. This gradual temperature increase prevents the eggs from scrambling or curdling, giving the sauce a smooth, cohesive texture. In practice, you whisk a little of the hot sauce into the beaten eggs to bring them up to temperature, then whisk the warmed eggs back into the main pot and continue cooking. The goal is to control heat and avoid shock to the eggs so they emulsify evenly. A liaison involves using an egg-and-cream mixture to finish sauces, but tempering specifically describes the step-by-step heat adjustment of eggs before combining with the hot base. A slurry thickens with starch, not eggs, and salsa is a different, typically uncooked sauce.

Tempering is the technique of slowly warming eggs by whisking in a small amount of hot liquid before adding the eggs to a hot sauce. This gradual temperature increase prevents the eggs from scrambling or curdling, giving the sauce a smooth, cohesive texture. In practice, you whisk a little of the hot sauce into the beaten eggs to bring them up to temperature, then whisk the warmed eggs back into the main pot and continue cooking. The goal is to control heat and avoid shock to the eggs so they emulsify evenly. A liaison involves using an egg-and-cream mixture to finish sauces, but tempering specifically describes the step-by-step heat adjustment of eggs before combining with the hot base. A slurry thickens with starch, not eggs, and salsa is a different, typically uncooked sauce.