NOCTI Culinary Practice Exam 2025 – Your All-in-One Guide to Mastering the Culinary Exam!

Hollandaise sauce is traditionally made with clarified butter, egg yolks, and lemon juice. The combination of these ingredients creates a rich and creamy sauce that is known for its silky texture and tangy flavor, which is often enhanced by the acidity of the lemon juice.

Clarified butter is used instead of regular butter to ensure a smooth emulsion and to prevent the milk solids from interfering with the sauce's consistency. The egg yolks serve as an emulsifier, allowing the fat in the clarified butter to blend smoothly with the other ingredients. The addition of lemon juice not only provides a bright flavor but also contributes to the sauce's stability by balancing the richness of the butter and yolks.

The other combinations listed include ingredients that do not align with the classic formulation of hollandaise sauce. For instance, butter, vinegar, and egg whites wouldn't create the characteristic emulsion needed for hollandaise, while butter, flour, and cream would suggest a different sauce, such as a béchamel. Lastly, the combination of egg yolks, stock, and cream is more reminiscent of a different type of sauce entirely.