Whisking

Whenever the term “whisk” is used, it means to beat with a wire (hand) whisk, never with an electric mixer. It is employed especially in connection with sauces, many of which require the use of a wire whisk if they are to be made successfully.

Two main types of whisk exist: balloon whisks, which are short and rounded, and are used for whisking egg whites, and sauce whisks, which have stiffer wires and are longer.