Larousse Gastronomique's entry on liaison (binding agent) catalogues the seven classical methods for thickening and finishing French sauces — from the roux (flour cooked in fat) to the liaison au sang (blood thickening, now rarely used). The precision of the French vocabulary — each thickening method named and categorised separately — reflects the analytical rigour of classical French culinary thinking.
The seven classical French sauce liaisons — each producing a different texture, flavour contribution, and stability level.
SOURCES FRANÇAISES — LAROUSSE GASTRONOMIQUE + ESCOFFIER ORIGINAL