Which two sauces are warm emulsified sauces made from egg yolks and butter?

• A. Hollandaise and Bearnaise
• B. Bechamel and Veloute
• C. Demi-glace and Bordelaise
• D. Mayonnaise and Aioli

Answer: (A)

Warm emulsified sauces using egg yolks and butter hinge on eggs acting as stabilizers to create a smooth, cohesive mixture when fat (butter) is whisked in gradually over gentle heat. Hollandaise and Béarnaise embody this technique: both start with tempered egg yolks and a slow stream of clarified butter, whisked into a glossy, emulsified sauce that stays warm without breaking. Béarnaise adds a vinegar reduction with shallots and herbs for a distinctive finish, while Hollandaise focuses on lemon brightness.

The other options don’t fit because they aren’t warm egg-yolk-and-butter emulsions. Bechamel and Velouté are built on roux with milk or stock, not emulsified butter in yolks. Demi-glace and Bordelaise are reduction-based sauces derived from stock and wine bases. Mayonnaise and Aioli are cold emulsions made with egg yolk and oil, not butter, and are served cold or at room temperature.