Is hollandaise sauce always made with raw eggs?

Question

I love eggs benedict with hollandaise sauce, but I'm currently pregnant so raw eggs is a big NO, NO for me. There is this restaurant that serves the hollandaise sauce warm so I assume that the eggs are not raw , but I'm not sure. Therefore, I was wondering if ALL hollandaise sauce are made with raw eggs or do some chefs actually cook them. If they are cooked, in theory it is safe for me to eat, right?

Answer 1

raw eggs or it is something else. god knows what.

Answer 2

can be made from a package of dry mix so must not always be raw eggs. And would think just because it is warm doesn't mean it is cooked. Check the powder spice mixes in the grocery store they have a hollandaise sauce package that I am sure you could eat.

Answer 3

The recipe calls for raw eggs. Some chefs may make it differently, but it would not be called Hollandaise Sauce.

Answer 4

DIRECTIONS


3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup cold butter, cut into 8 pieces
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper

In a small heavy saucepan or double boiler, whisk together the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160°, about 20 minutes. Add butter to yolk mixture, one piece at a time, whisking after each addition until butter is melted. Remove from the heat; stir in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.



....So i guess that mean 160° is the temperature at which eggs are safe to eat.

Answer 5

Eggless Hollandaise Sauce (and there is a normall one below)

1 Tbsp. water
1/2 c. finely minced onion
1 tsp minced garlic
12 oz. firm or X firm silken tofu
2 Tbsp. lemon juice
2 T. white wine
1 tsp. brown or yellow mustard (or turmeric)
3/4 tsp. seasoned salt
2-3 dashes cayenne pepper, to taste

Sauté minced onion in water until translucent. Put sautéed onion, garlic, and tofu in a blender or food processor. Add lemon juice, wine, mustard, seasoned salt, and cayenne pepper. Blend until smooth. Pour sauce into a small sauce pan and heat until bubbly, stirring constantly. (This sauce can be used on veggie burgers, artichokes, or other vegetables, so make extra!) Refrigerate unused sauce. (Keeps about 1 week.)


Hollandaise Sauce

Serve with steamed asparagus, lightly cooked fresh vegetables or poached seafood, such as salmon. Note: If sauce starts to separate, add 1 tablespoon boiling water, beating constantly. It is also possible to beat another egg yolks in a bowl and beat the separated mixture into the egg yolk; return to double boiler.

3 egg yolks, at room temperature
1 tablespoon water
2 teaspoons lemon juice
3/4 cup butter, diced and at room temperature
salt
white pepper
paprika or cayenne pepper, if desired
Lemon Sauces
Fall Sauces
In top of double boiler over low heat, whisk egg yolks, water and lemon juice until fluffy. Check water in bottom of double boiler so it doesn't touch bottom of top half or boil.
Add butter, piece by piece, making sure each piece is incorporated before adding the next; continue until all butter has been used.
Season with salt and white pepper, sprinkling with paprika or red pepper, if desired.
Pour into warm serving dish and serve at once.

Answer 6

I'm so excited! Not only is my recipe made with cooked eggs, I JUST posted my recipe for the best hollandaise sauce in history. Try it!
http://wehow.ehow.com/how_2021305_insanely-delicious-hollandaise.html

Answer 7

1/2 cup fat-free mayonnaise or Miracle Whip
4 ounces fat free sour cream
1 teaspoon prepared mustard
2 teaspoons lemon juice
skim milk

1. Wisk mayo, sour cream, mustard and lemon juice together over low heat until hot.
2. Add milk a little at a time if needed to reach desired consistancy.
3. Start to finish apx.
4. 10 min!

Answer 8

no, u can use that for any thing