How are Hollandaise and Bearnaise similar?

• A. They are both cold and dairy-free.
• B. They are not related.
• C. They are based on tomato.
• D. They are both warm emulsified sauces made from egg yolks and butter.

Answer: (D)

The shared idea is that both Hollandaise and Béarnaise are warm emulsified sauces built from egg yolks and butter. The key technique is whisking egg yolks with melted butter while gently heating to create a stable emulsion, where the fat from the butter is dispersed with the water-based components to form a smooth, velvety sauce. This emulsification relies on the yolk’s natural emulsifiers to keep the mixture from separating, which is why they stay thick and glossy when done correctly. Hollandaise adds lemon for brightness, while Béarnaise includes a vinegar–wine reduction with tarragon for a herbal kick, but both share the same fundamental method and base ingredients. They are not cold or dairy-free, nor tomato-based, and they are indeed related as members of the same sauce family.