What is common to Hollandaise and Bearnaise?

• A. Egg yolks
• B. Tomatoes
• C. Cornstarch
• D. Garlic

Answer: (A)

Both Hollandaise and Bearnaise are butter-based emulsified sauces, and the element they share that defines their connection is the egg yolk. The yolks act as the crucial emulsifier, whisked with warm melted butter to create a smooth, stable mixture that thickens into a glossy sauce. This emulsification gives the characteristic rich texture that’s central to both sauces. Beyond the yolks, they differ in flavoring—Hollandaise uses lemon for brightness, while Bearnaise relies on a vinegar reduction with shallots and tarragon—but the common foundation is the egg yolk–butter emulsion. Tomatoes, cornstarch, or garlic aren’t defining features of these two sauces.