Egg-Lemon Tempering (Soup Liaison)

Adding a mixture of egg yolk, lemon, and sometimes flour to a soup or dish to add body and tangy balance. First whisk a few spoonfuls of the hot soup into the mixture to warm it (tempering); adding it directly would curdle the egg. The term can also mean marinating meat to tenderize it.

Where It’s Used

“Whisk the egg-lemon mixture into the soup over low heat.”