Which emulsified sauce is created by whisking egg yolks into hot fat in a controlled manner?

Which emulsified sauce is created by whisking egg yolks into hot fat in a controlled manner?

• A. Hollandaise.
• B. Bechamel.
• C. Espagnole.
• D. Tomato.

Answer: (A)

Emulsified sauces formed by whisking egg yolks into hot fat rely on the yolks’ ability to stabilize fat droplets as they disperse in a liquid. Hollandaise is the classic example: egg yolks are whisked over gentle heat while clarified butter is added in a thin, steady stream, creating a smooth emulsion. If the heat is too high or the butter is added too quickly, the mixture can curdle instead of emulsifying. Lemon juice, salt, and sometimes a touch of acid help stabilize and brighten the flavor. The other sauces don’t use this technique: Bechamel thickens milk with a roux rather than forming an egg-yolk emulsion with hot fat; Espagnole relies on a brown roux with stock; Tomato sauce is tomato-based and not produced by emulsifying egg yolks with hot fat.

Emulsified sauces formed by whisking egg yolks into hot fat rely on the yolks’ ability to stabilize fat droplets as they disperse in a liquid. Hollandaise is the classic example: egg yolks are whisked over gentle heat while clarified butter is added in a thin, steady stream, creating a smooth emulsion. If the heat is too high or the butter is added too quickly, the mixture can curdle instead of emulsifying. Lemon juice, salt, and sometimes a touch of acid help stabilize and brighten the flavor. The other sauces don’t use this technique: Bechamel thickens milk with a roux rather than forming an egg-yolk emulsion with hot fat; Espagnole relies on a brown roux with stock; Tomato sauce is tomato-based and not produced by emulsifying egg yolks with hot fat.