Egg Liaison for Thickening Sauces is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of using a liaison of egg yolks and cream (or milk) for thickening sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Egg Liaison for Thickening Sauces.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
LIAISON OF EGGS FOR THICKENING SAUCES.
461. INGREDIENTS.—The yolks of 3 eggs, 8 tablespoonfuls of milk or cream.
Mode.—Beat up the yolks of the eggs, to which add the milk, and strain the whole through a hair-sieve. When the liaison is being added to the sauce it is intended to thicken, care must be exercised to keep stirring it during the whole time, or, otherwise, the eggs will curdle. It should only just simmer, but not boil.
Modern Redaction
Ingredients:
3 egg yolks
8 tbsp cream (or milk)
Method:
Beat together the egg yolks and cream (or milk) in a bowl until thoroughly combined then pass through a fine-meshed sieve.
To use the egg liaison to thicken a sauce, allow your sauce to heat up then pour tow ladlefuls of the hot sauce into the egg yolk mix to temper it. Whisk to combine then pour the warmed egg mix into the pan with the sauce. Again whisk to combine. Allow the sauce to heat through and thicken (but do not boil).
