Red pepper coulis is thickened in a manner similar to which of the following?

Red pepper coulis is thickened in a manner similar to hollandaise because both involve emulsifying ingredients to achieve a smooth and creamy texture. In the case of red pepper coulis, the pureed red peppers are often combined with other ingredients, such as oil or cream, which helps to create a cohesive sauce that is slightly thickened. Hollandaise sauce, on the other hand, is an emulsion made from egg yolks and fat (typically clarified butter), resulting in a rich and creamy consistency.

This similarity lies in the process of emulsification, where two normally separate liquids are combined into a stable mixture, contributing to the desired thickness and texture. The comparison to other options like apple sauce, demi glaze, and stock reduction is less appropriate as those do not primarily rely on emulsification but rather on different methods for achieving their thickness, like cooking down to concentrate flavors or breaking down whole ingredients into a purée.