Hollandaise is a grand sauce that is an emulsion made from which ingredients?

• A. Eggs, butter, and lemon
• B. Butter, flour, and water
• C. Milk, sugar, and cream
• D. Water, oil, and vinegar

Answer: (A)

Hollandaise is an emulsion formed by whisking warm melted butter into egg yolks with a touch of lemon juice. The egg yolks act as the emulsifier, via the lecithin in the yolks, so the fat from the butter disperses as tiny droplets throughout the liquid, creating a smooth, creamy sauce. Temperature control is essential—keep the mixture warm and whisk steadily to prevent the eggs from curdling. The lemon provides acidity that helps stabilization and brightens the flavor.

The other ingredient combinations point to different sauces or preparations: butter with flour and water would create a roux-based sauce, milk with sugar and cream suggests a dairy dessert or custard base, and water with oil and vinegar describes a vinaigrette. Hollandaise stands out because it relies on egg yolks as the emulsifying backbone and includes butter and lemon, not starch, dairy cream, or a vinaigrette-style oil-water mix.