Which term is the emulsified sauce made with butter and egg yolks, often served with vegetables or eggs?

• A. Hollandaise
• B. Freestone
• C. Jus
• D. Fumet

Answer: (A)

Hollandaise is the emulsified butter-and-egg-yolk sauce. It’s made by whisking warm melted butter into egg yolks (with a touch of lemon juice for brightness) to form a smooth, stable emulsion. This results in a rich, velvety sauce that clings to foods like asparagus and eggs Benedict. The key idea is an emulsion: tiny droplets of fat dispersed throughout the yolk mixture, created by slowly combining the butter with the yolks while keeping the temperature gentle so the sauce doesn’t separate.

The other terms aren’t sauces of this type—freestone is a peach variety, jus is the natural meat juices, and fumet is a fish stock used to flavor soups or sauces.