Is Hollandaise Sauce OK to Eat? Navigating the Risks and Rewards

December 23, 2025 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), eggs carry a risk of salmonella bacteria, a common cause of foodborne illness. As traditional hollandaise sauce uses egg yolks that are only lightly cooked, understanding the food safety precautions is crucial before enjoying this creamy breakfast staple.

Quick Summary

Answering whether hollandaise sauce is safe to consume depends on its preparation. Homemade versions with unpasteurized eggs pose a risk of salmonella, while those made with pasteurized eggs are safer. Store-bought sauces are generally pasteurized and safe, but proper handling and storage are critical for all types. Special consideration is needed for at-risk individuals like pregnant women.

Key Points

Pasteurized is best: For the lowest risk, use hollandaise made with pasteurized eggs, which are heat-treated to kill harmful bacteria.
Discard leftovers: Hollandaise sauce should not be stored for later use, as it provides a prime environment for bacteria to grow.
Pregnant women, beware: Because traditional recipes use undercooked eggs, pregnant women should only consume hollandaise made with pasteurized eggs.
Mind the temperature: Holding hollandaise at a warm (but not hot) temperature for extended periods can promote bacterial growth.
Choose store-bought for safety: Commercial hollandaise sauces are typically made with pasteurized eggs, making them a safe choice.
Smell and color test: If your hollandaise has an off-putting smell, a curdled texture, or discolored appearance, throw it out immediately.

Understanding the Raw Egg Risk in Hollandaise

Hollandaise sauce is an emulsion of egg yolk, melted butter, and lemon juice. While a delicate and delicious topping, the traditional preparation involves cooking the egg yolks gently over a double boiler (bain-marie), but not to a temperature high enough to guarantee the elimination of all bacteria. This leaves a slight risk of salmonella, a type of bacteria that can contaminate eggs.

The Danger Zone and Temperature Control

For bacteria to be destroyed, food must be cooked to a specific internal temperature. However, for hollandaise, heating the egg yolks too high (above 150°F / 65°C) will cause them to curdle, ruining the sauce's texture. This places the sauce within the 'danger zone' for bacterial growth if not prepared and consumed properly.

Safe Zone: Made with pasteurized eggs, which are heat-treated to kill harmful bacteria before they are even used in the recipe.
Risk Zone: Made with unpasteurized, raw eggs and not cooked to a sufficient temperature.

Factors Affecting Hollandaise Sauce Safety

The safety of your hollandaise depends largely on two key factors: the origin of the eggs and the method of preparation. Recognizing the differences can help you make a safe choice.

Using Pasteurized Eggs

Pasteurization is a heat-treatment process that significantly reduces the risk of foodborne illnesses, including salmonella. Many chefs and home cooks now opt for pasteurized shell eggs or liquid pasteurized egg products to ensure their sauce is safe. This is the safest option, especially for homemade preparations.

Safe Preparation Methods

Even with pasteurized eggs, proper cooking technique is essential. Using a food thermometer to ensure the egg mixture reaches at least 140°F (60°C) can provide added peace of mind without scrambling the eggs. Many modern recipes, including blender methods, rely on the heat from very hot, melted butter to gently cook the eggs as the emulsion forms, though this can be less consistent.

Handling and Storage

Hollandaise is a delicate sauce that does not store or reheat well. It is best to make only as much as you need and serve it fresh. Leftovers should be discarded, as bacteria can multiply quickly when the sauce is kept at a warm, but not hot, temperature.

Comparing Homemade vs. Store-Bought Hollandaise


Feature	Homemade Hollandaise (Traditional)	Store-Bought Hollandaise (Jarred/Packet)
Egg Source	Typically uses fresh, unpasteurized egg yolks.	Always made with pasteurized eggs and other stable ingredients.
Food Safety Risk	Higher risk of foodborne illness (e.g., salmonella) if not made with pasteurized eggs and proper technique.	Very low risk, as pasteurization kills bacteria.
Shelf Life	Must be consumed immediately; leftovers are unsafe.	Can be stored unopened for a long time. Once opened, follow label instructions for refrigeration.
Flavor & Texture	Richer, fresher, and more delicate flavor; smoother, often lighter texture.	Flavor can be less complex; texture is typically stable but may differ from fresh.
Convenience	Requires time and careful technique to prepare.	Ready to use or requires minimal preparation, offering maximum convenience.

Hollandaise Sauce and 'At-Risk' Groups

For certain groups, the risks associated with undercooked eggs are more significant. Children, older adults, pregnant women, and individuals with weakened immune systems should be particularly cautious.

For pregnant women, the risk of salmonella is especially relevant. While salmonella is unlikely to harm the fetus, it can cause severe illness for the mother. For this reason, official health advice often recommends only consuming hollandaise made with pasteurized eggs during pregnancy. A British Lion stamp on eggs in the UK, for example, indicates a lower salmonella risk, making them safe for raw or lightly cooked consumption.

The Final Verdict: How to Enjoy Hollandaise Safely

To ensure your hollandaise is safe to eat, follow these guidelines:

Use pasteurized eggs for any homemade recipes.
Purchase commercial, store-bought sauces, which are made with pasteurized ingredients.
Do not save leftovers; discard any unused sauce immediately after serving.
Avoid hollandaise from restaurants with questionable sanitation practices or if you are in a high-risk group.

In short, while traditional homemade hollandaise carries some risk, safe alternatives and modern cooking techniques make it possible to enjoy this delicious sauce with confidence. The American Egg Board provides comprehensive resources on egg safety and proper handling for home cooks..

Conclusion: Savor the Flavor, Not the Risk

Deciding if hollandaise sauce is ok to eat comes down to one's risk tolerance and the preparation method. While traditionalists might enjoy a homemade sauce made with unpasteurized eggs, they accept a small but real risk of foodborne illness. For those who prioritize safety, especially pregnant women and young children, opt for sauces made with pasteurized eggs or rely on high-quality, commercially produced versions. By making an informed choice, you can enjoy the luxurious taste of hollandaise without compromising your health.

Glossary

Bain-marie: A culinary technique where a container is placed in a shallow pan of heated water, used for cooking delicate items like egg yolks.

Emulsion: A mixture of two or more liquids that are normally unmixable, such as butter and lemon juice, stabilized by an emulsifier like egg yolk lecithin.

Pasteurization: A heat-treatment process that kills harmful bacteria in foods like eggs and milk.

Salmonella: A type of bacteria that can cause food poisoning and is often associated with raw or undercooked eggs.

Frequently Asked Questions

Yes, but only if it's made with pasteurized eggs or is a shelf-stable, store-bought variety. Hollandaise made with raw, unpasteurized eggs poses a salmonella risk and should be avoided during pregnancy.

Yes, store-bought hollandaise is generally safe to eat because it is produced with pasteurized eggs, which eliminates the risk of salmonella.

Homemade hollandaise should be consumed immediately after preparation and never left at room temperature for more than two hours, as it is a breeding ground for bacteria.

Reheating leftover hollandaise is not recommended because the delicate egg emulsion is very sensitive to heat and will likely break or separate. It also increases the risk of bacterial growth.

The primary difference lies in the eggs. Safe hollandaise uses pasteurized eggs, while unsafe versions use raw, unpasteurized eggs that are not cooked to a high enough temperature to kill all bacteria.

Signs of spoiled hollandaise include an off-putting odor (like sour milk or rotten eggs), a separated or curdled texture, or any discoloration. When in doubt, throw it out.

Yes, using pasteurized eggs is the safest way to make homemade hollandaise and is highly recommended. You can find them in the carton or as liquid egg products.