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

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.

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.