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Which description best defines hollandaise sauce? | QuestionStock

Representative image for question: Which description best defines hollandaise sauce?

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Culinary

Which description best defines hollandaise sauce?

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Which description best defines hollandaise sauce?

Options:

An emulsion of egg yolks and clarified butter, seasoned with lemon or vinegar
A reduction of brown stock and wine thickened with a roux
A cold purée of cooked vegetables and cream
A mayonnaise made from whole eggs and oil

Correct answer: An emulsion of egg yolks and clarified butter, seasoned with lemon or vinegar

Explanation: Hollandaise is an emulsion of egg yolks and clarified butter stabilized with acid such as lemon juice or vinegar. It is classed among the five French “mother sauces” formalized by Auguste Escoffier around 1903.

Created 2026-03-10T17:36:11.659Z. Updated 2026-03-10T17:36:11.659Z.