Which technique uses egg yolks and cream to thicken and enrich a sauce?

Which technique uses egg yolks and cream to thicken and enrich a sauce?

• A. Slurry.
• B. Beurre monté.
• C. Liaison.
• D. Roux.

Answer: (C)

Liaison is the technique that uses egg yolks and cream to thicken and enrich a sauce. The yolks bring proteins that coagulate gently with heat, giving body and a velvety, silky texture, while the cream adds fat and richness that enhances mouthfeel. The key is tempering the yolks with a bit of hot sauce to slowly raise their temperature, then whisking them into the sauce and finishing over very gentle heat or off the heat to prevent curdling. The result is a smooth, luxurious sauce that’s thicker and silkier than a plain bechamel or velouté, without relying on starch. Slurry thickens with starch, beurre monté emulsifies butter, and roux thickens with cooked flour—none of which incorporate egg yolks and cream for richness in the way a liaison does.

Liaison is the technique that uses egg yolks and cream to thicken and enrich a sauce. The yolks bring proteins that coagulate gently with heat, giving body and a velvety, silky texture, while the cream adds fat and richness that enhances mouthfeel. The key is tempering the yolks with a bit of hot sauce to slowly raise their temperature, then whisking them into the sauce and finishing over very gentle heat or off the heat to prevent curdling. The result is a smooth, luxurious sauce that’s thicker and silkier than a plain bechamel or velouté, without relying on starch. Slurry thickens with starch, beurre monté emulsifies butter, and roux thickens with cooked flour—none of which incorporate egg yolks and cream for richness in the way a liaison does.