Red Seal Cook Practice Exam

A classic béarnaise sauce is an emulsified sauce that prominently features egg yolks as a crucial ingredient. The role of the egg yolks is vital in creating the sauce's desired texture and stability. When whisked with heat, egg yolks emulsify the fat from the butter, allowing for a smooth, creamy consistency that is characteristic of béarnaise sauce. While butter is essential for richness and flavor, and vinegar contributes to the sauce's tangy profile, the egg yolks are what primarily enable the emulsification process, making them indispensable. Cream, although it can be used in some variations of sauces for additional richness, is not a traditional component of béarnaise sauce. Thus, egg yolks hold the key role in making this sauce a classic in culinary practice.