Adding a mixture of egg yolk, lemon, and sometimes flour to a soup or dish to give it thickness and a tangy balance. A few spoonfuls of the hot soup are first added to the mixture to warm it (tempering) — adding it directly would curdle the egg. The term is also used to mean resting meat to tenderize it.
Where It's Used
“Add the soup's tempering over low heat, whisking as you go.”
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