What is an example of a butter emulsion?

A butter emulsion is a mixture that combines butter with another liquid through the process of emulsification, which allows the two ingredients to blend together smoothly. In this context, hollandaise sauce serves as an ideal example because it is traditionally made by emulsifying egg yolks with melted butter and a little lemon juice or vinegar. This process creates a thick and creamy sauce where the butter and the other ingredients are fully integrated, showcasing the characteristics of an emulsion.

The other options do not meet the criteria for a butter emulsion. For instance, potato puree typically consists of potatoes that are cooked and mashed with butter and sometimes cream, but it is not primarily centered around the emulsification of butter and liquid in the same way that hollandaise sauce is. Fruit compote is a mixture of fruits cooked down in syrup, entirely unrelated to butter emulsions. Buttercream frosting, while it does contain butter, is generally a mixture of butter, sugar, and sometimes egg whites or cream, focusing more on a sweet preparation rather than a true emulsion technique.