Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
To use egg yolk as a binding agent, first temper it (warm and blend slightly by whisking a small amount of hot liquid into the yolks to prevent them from scrambling when added to hot liquid or sauce) with a bit of the hot sauce to which it will be added; then, whisking vigorously, incorporate the tempered egg yolk into the hot sauce. Do not return the sauce to a boil or the yolk will curdle.