Which process describes making Hollandaise sauce?

• A. Emulsifying egg yolks, butter, and lemon juice.
• B. Reducing a stock to a glaze.
• C. Whipping cream with sugar.
• D. Searing butter until brown.

Answer: (A)

Hollandaise is built by emulsifying egg yolks with melted butter and lemon juice to form a smooth, glossy sauce. You whisk the yolks with the lemon juice to create a warm, stable base, then add clarified butter in a slow, steady stream while whisking constantly. This gradual incorporation of fat into the yolk mixture creates tiny fat droplets dispersed in water, producing a cohesive emulsion rather than separate oil and liquid. Temperature control is essential—too hot and the yolks scramble; too cold and the emulsion won’t form properly. The finished sauce should lightly coat a spoon and carry a bright, buttery lemon flavor. The other options describe methods that don’t produce Hollandaise: reducing a stock concentrates flavors by evaporation, whipping cream with sugar makes a whipped dessert foam, and browning butter adds flavor without creating an emulsified sauce.