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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Friday, April 1, 2016


A thickening agent for soups and sauces including a mixture of egg yolks and cream, beurre manie and slurries. If tempered correctly, it should give the dish more body and a smooth tight texture.
Basic ratio: 3 parts cream and 1 part egg yolk.