What technique describes Hollandaise and Bearnaise?

• A. Emulsification using egg yolks and butter
• B. Reduction with wine
• C. Thickened with flour
• D. Baked sauce

Answer: (A)

Hollandaise and Béarnaise rely on emulsification using egg yolks and butter. The yolks act as natural emulsifiers, allowing melted butter to be dispersed into the watery yolk mixture to form a smooth, glossy sauce that won’t separate. You add the butter gradually over gentle heat, whisking to keep the emulsion stable—too hot and the yolks can curdle, too cool and the emulsion won’t form properly. A touch of acid, from lemon juice in Hollandaise and from the vinegar reduction in Béarnaise, helps stabilize the emulsion and brightens the flavor. The difference between these sauces lies in their flavoring, not the technique itself. Reducing with wine, thickening with flour, or baking aren’t how these emulsified sauces achieve their characteristic texture.