National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

What is a sauce made with clarified butter, pasteurized yolks, lemon juice, salt, and water called?

1. espagnole

2. veloute

3. hollandaise

4. mayonnaise

The correct answer is: hollandaise

The sauce made with clarified butter, pasteurized yolks, lemon juice, salt, and water is known as hollandaise. This classic sauce is one of the five mother sauces in French cuisine, recognized for its rich and creamy texture. The method of preparation involves emulsifying the clarified butter with the egg yolks and lemon juice, which creates a smooth and luxurious sauce, often used in dishes like Eggs Benedict and as an accompaniment for vegetables and fish. Hollandaise is distinct from the other sauces listed. Espagnole is a brown sauce made from a brown stock, mirepoix, and tomatoes, and is usually thickened with a roux. Velouté is a light stock-based sauce, thickened with a roux, typically made from chicken, fish, or veal stock. Mayonnaise is an emulsion made from oil, egg yolks, and vinegar or lemon juice, but it does not use clarified butter or include water in its traditional preparation. Each of these sauces has unique ingredients and preparation methods that set them apart from hollandaise, affirming why hollandaise is the correct answer in this context.