The questions from today’s “December 26, 2025” on NYT Mini Crossword are a little bit brain teaser. Many people are looking for an answer to it. Here we are sharing answers for clues.
Clue: Part of an egg used to make hollandaise sauce
Answer: YOLK
Explanation of clue:
The answer to the clue “Part of an egg used to make hollandaise sauce” is “YOLK.” Hollandaise sauce is a classic French sauce known for its rich, creamy texture and slightly tangy flavor. It is one of the five mother sauces in French cuisine and is primarily made from egg yolks, butter, and lemon juice. The yolk is the yellow part of the egg, and it plays a crucial role in the emulsification process of the sauce. When making hollandaise, the yolks are gently heated and whisked with melted butter and lemon juice to create a smooth, velvety consistency. The yolk acts as a stabilizer and thickening agent, giving hollandaise its distinctive richness and glossy appearance. This sauce is often used to top dishes like eggs Benedict or steamed vegetables, enhancing their flavor with its buttery and slightly acidic profile.
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