Name three emulsifying agents and give an example of a sauce that uses each.

• A. Butter — mayonnaise; Salt — vinaigrettes; Water — emulsions such as certain dressings and chocolate coatings.
• B. Gelatin — mayonnaise; Tapioca — vinaigrettes; Pectin — processed emulsions such as dressings and chocolate coatings.
• C. Egg yolks — mayonnaise, hollandaise; Mustard — vinaigrettes and some dressings; Lecithin from soy or egg — processed emulsions such as certain dressings and chocolate coatings.
• D. Cream — mayonnaise; Vinegar — vinaigrettes; Oil — emulsions like dressings.

Answer: (C)