My Nebraska Kitchen

Lia­son. The very word con­jures up images of entan­gle­ments, and well it should, since it comes from the French verb lier, to bind. In cook­ing, a lia­son is some­thing added to a liq­uid, like a sauce or a soup, to bind or thick­en it. There are two basic kinds of liasons–starches, like flour, and pro­teins, like egg. Both…