| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Odds &, Ends |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Heavy cream |
| 3 |
|
Large egg yolks |
INSTRUCTIONS
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 1 1/2 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@aol.com> on Jan 15, 1998
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