Binding agent

Also known as a binder or thickening agent, a binding agent is the medium used to connect two or more ingredients to keep a mixture from separating and/or to thicken the mixture. Examples of binding agents are whole eggs, egg yolks, roux, beurre manié, flour-and-water paste, cornstarch, arrowroot, and cream. The liquid is cooked or at least heated so the binder has the desired effect. In some cases, the binding ingredient is added to a very hot liquid off the heat and no further cooking is necessary.