Hollandaise sauce Hollandaise sauce Hollandaise sauce ( or ; ), formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. Hollandaise is one of the five mother sauces in French cuisine. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. "Sauce hollandaise" is French for "Dutch sauce". The name implies Dutch origins, but the actual connection is unclear. The name "Dutch sauce" is documented
Pasteurized eggs U.S. Department of Agriculture rules. They also do not allow any egg products to be sold without going through the process of pasteurization. They also do not recommend eating shell eggs that are raw or undercooked due to the possibility that Salmonella bacteria may be present. Because of the risk of food-borne illness caused by "Salmonella" bacteria that may be present in raw eggs, the U.S. Department of Agriculture requires a safe-handling advisory statement on all packages of raw shell eggs that are not treated to destroy "Salmonella" as follows: "Safe Handling Instructions: To prevent illness from bacteria: Keep eggs