Which sauce is traditionally used in the preparation of Eggs Benedict?

Hollandaise sauce is the traditional sauce used in the preparation of Eggs Benedict. This classic breakfast dish typically consists of poached eggs and Canadian bacon or ham, served on an English muffin and topped with the rich, creamy Hollandaise sauce. The flavor and texture of Hollandaise, which is made from egg yolks, butter, and lemon juice, complement the dish perfectly, enhancing the overall experience with its tangy and buttery taste.

Other sauces listed do not fit the traditional preparation. Tomato sauce is often associated with Italian cuisine and would not provide the necessary richness to Eggs Benedict. Pesto sauce, which is basil-based, would alter the intended flavor profile dramatically. Béchamel sauce, while a classic French sauce, is a white sauce made from milk and flour and does not have the same characteristic richness and citrusy flavor that Hollandaise brings to Eggs Benedict. Thus, Hollandaise is the ideal choice for this dish.