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Published 1991
A liaison is an ingredient used to thicken liquids, transforming them into sauces. Until recently it was often consistency alone that distinguished a sauce from a broth; poaching liquids, stocks, and other flavorful liquids became sauces as soon as they were thickened, usually with starch. Today, the difference between a sauce and a broth is less clear, especially in contemporary kitchens where unbound but intensely flavored liquids are served with meats, fish, and vegetables.
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