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 refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." The primary risk associated with eggs is food-borne illness caused by "Salmonella enteritidis" bacteria. "Salmonella enteritidis" is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs. Nearly four out of five "Salmonella"-related foodborne illness cases share a common vehicle: raw or undercooked shell eggs. Salmonellosis, the illness that a "Salmonella" infection causes, is characterized by nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. The onset of its symptoms begins between six hours and 72 hours after the consumption of food