Blood

Blood is used in traditional dishes such as a civet (game stew), where the blood of the game is used to thicken the sauce. To prevent the blood from coagulating, it is usually mixed with some vinegar, lemon juice, or alcohol such as Cognac before being introduced to the hot liquid. As with egg yolks, the blood needs to be tempered first by mixing it with a small quantity of the hot stock before being added to the remaining quantity to be thickened.