Cooking Definition Liaison. A Liaison in cooking is a binding agent. Most commonly however liaison refers to a mixture of egg yolks and heavy cream that is used to thicken a sauce.
Jump to other results. However it is also the name of a specific type of liaison where eggs are used to thicken rather than the usual starch. A close bond or connection.
From past participle stem of Latin ligare to bind.
A Liaison in cooking is a binding agent. The classic proportions are 3 egg yolks per 1 cup 8 oz 250ml of cream. Liaison is also a somewhat formal term for a secretive sexual relationship especially one in which at least one of the partners is cheating on their spouse. In cooking tempering is the process of combining two ingredients of radically different temperatures.