How do you add a liason to a veloute? - Answers

To add a liaison to a velouté, first prepare a mixture of egg yolks and heavy cream in a separate bowl. Gradually temper this mixture by adding a small amount of the hot velouté to it, stirring constantly to prevent curdling. Once tempered, slowly incorporate the liaison back into the velouté while stirring continuously over low heat until the sauce thickens slightly, ensuring it doesn't boil, which could cause the liaison to separate. This technique enriches the velouté and adds a silky texture.