What main ingredient is used in hollandaise sauce?

What main ingredient is used in hollandaise sauce?

• A. Butter
• B. Egg whites
• C. Egg yolks
• D. Cream

Answer: (C)

The primary ingredient in hollandaise sauce is egg yolks. This rich and creamy sauce is traditionally made by emulsifying egg yolks with melted butter and a small amount of acid, usually lemon juice or vinegar. The egg yolks function as an emulsifier, helping to blend the fat in the butter with the water content in the egg, resulting in a stable and velvety sauce. This unique texture and flavor profile is what defines hollandaise, setting it apart from other sauces. While butter is also a significant component, it acts more as a vehicle for the yolks rather than being the main ingredient itself. Egg whites do not contribute to the traditional recipe for hollandaise, as they would not provide the necessary emulsion or flavor. Cream is not typically used in a classic hollandaise sauce, further highlighting the prominence of egg yolks in achieving its desired consistency and taste.

The primary ingredient in hollandaise sauce is egg yolks. This rich and creamy sauce is traditionally made by emulsifying egg yolks with melted butter and a small amount of acid, usually lemon juice or vinegar. The egg yolks function as an emulsifier, helping to blend the fat in the butter with the water content in the egg, resulting in a stable and velvety sauce. This unique texture and flavor profile is what defines hollandaise, setting it apart from other sauces.

While butter is also a significant component, it acts more as a vehicle for the yolks rather than being the main ingredient itself. Egg whites do not contribute to the traditional recipe for hollandaise, as they would not provide the necessary emulsion or flavor. Cream is not typically used in a classic hollandaise sauce, further highlighting the prominence of egg yolks in achieving its desired consistency and taste.