How to Make an Egg-Based Sauce
​When making a sauce in which you add eggs to a hot liquid, special care must be taken to prevent the sauce from curdling. Slowly whisk a small amount of the hot liquid into the beaten eggs, then gradually whisk the warmed egg mixture back into the remaining hot liquid. This process, known as tempering, ensures a perfectly smooth sauce.
 
Last updated on July 26, 2017