What makes hollandaise sauce safe while using raw eggs?

Answer 1

The egg yolks are cooked, killing any Salmonella (though rare) that might be present. Raw eggs, as most of us know by now, can be contaminated with salmonella. Such bacteria can cause food poisoning that can lead to serious illness. Any food that contains uncooked eggs, such as homemade cookie dough, cake batter or eggnog, can pose a hazard. Here's a typical recipe for hollandaise sauce:

INGREDIENTS:
1/2 cup butter
2 egg yolks
1/4 teaspoon salt
2 tablespoons lemon juice
few grains cayenne pepper
PREPARATION:
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and very HOT. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.

Answer 2

The lemon in the recipe also serves to cook the egg. The acidity of the lemon destroys the salmonella bacteria. Much the same way that restaurants make Ceasar salad at table side with raw egg. They add lemon juice and vinegar to "cook" the egg.

Answer 3

I own a restaurant, and we are not allowed to make Hollandaise sauce from scratch or gravy. We buy a Knorr packaged Hollandaise and make it from that. You don't want to risk
any food poisoning.

Answer 4

99.9 % of all fresh number 1 eggs are disease free and the Hollandasise is cooked up to 180 degrees

Answer 5

You cook it over a double boiler as you beat the butter into the eggs.

Answer 6

It should be safe as long as the eggs are fresh and you buy them at a credible grocery store. However, raw eggs are bad for depriving your body of the vitamin Biotin.

Answer 7

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