Nutrition Diet: What precautions should be taken when using a liaison as a thickening agent and why?
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5 min read
Egg yolks begin to coagulate at temperatures as low as 149°F, making the delicate process of thickening a sauce with a liaison a high-risk culinary maneuver. Understanding **what precautions should be taken when using a liaison as a thickening agent and why** is crucial for preventing a perfectly good sauce from turning into an unappealing, scrambled mess.
