Which thickening agent specifically uses egg yolks and cream?

• A. Liaison.
• B. Roux.
• C. Slurry.
• D. Emulsions.

Answer: (B)

The main idea is finishing a sauce with body using egg yolks and cream. Egg yolks thicken as they heat, while cream adds richness and a smooth, glossy texture. The key is to temper the yolks with hot liquid and then whisk in the cream off the heat so they don’t scramble, giving a silky, lightly thickened finish. This technique is commonly used to enrich sauces like velouté or other finished sauces, adding both thickness and a luxurious mouthfeel. By contrast, roux relies on flour and fat, a slurry uses starch in liquid, and emulsions rely on stable fat-water mixtures rather than eggs and cream to achieve thickening, so the combination of egg yolks and cream is distinctively a liaison.