Yield: 1 Servings

Measure Ingredient
8 ounces Heavy cream
3 Large egg yolks

1. Mix together

2. when ready to use add a little of the hot liquid into the liason, stir then add more hot, stir and then you can add the liason into the hot liquid. This method is called tempering.

NOTES : This will thicken 1½ pints liquid. this is used to thicken soups, dessert sauces, and many others.

Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 536 by CuisineArt <CuisineArt@...> on Jan 15, 1998

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