Which term denotes an emulsified sauce made of butter, egg yolks, and flavorings?

• A. Hollandaise
• B. Lard
• C. Jus Lie
• D. Gelatin

Answer: (A)

Hollandaise is a hot emulsified sauce made by whisking melted butter into egg yolks with flavorings like lemon juice and seasonings. The egg yolks act as an emulsifier, so fat from the butter stays dispersed in the watery egg mixture to form a smooth, creamy sauce that coats foods well. This exact combination—butter plus egg yolks plus flavorings arranged into a stable emulsion—defines hollandaise.

Lard is simply fat from pork; it’s not an emulsified sauce made with egg yolks. Jus Lie is a meat glaze created from reduced stock, often thickened with starch or beurre manié, not an egg-based emulsion. Gelatin is a gelling agent used to set things or to stabilize foams—again, not an emulsified sauce.