I woke up today craving eggs benedict with hollandaise sauce, thought i would make my own if i had the ingredients. Looked up a few hollandaise sauce recipes for the first time, only to have concerns about the uncooked egg yolks!
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Some quick recipes called for mixing everything in a blender thus not putting any heat on the yolks.....unless the hot butter is supposed to pasteurize?
Looks like some recipes have you slowly warming the yolks, so i assume that would pasteurize them?
It just got me thinking about how safe this stuff is to consume in certain restaurants? I didn't realize what was in this delicious stuff ive been eating at hole in the wall diners fir years!
anyone have any insight or safe recipes?
.
Some quick recipes called for mixing everything in a blender thus not putting any heat on the yolks.....unless the hot butter is supposed to pasteurize?
Looks like some recipes have you slowly warming the yolks, so i assume that would pasteurize them?
It just got me thinking about how safe this stuff is to consume in certain restaurants? I didn't realize what was in this delicious stuff ive been eating at hole in the wall diners fir years!
anyone have any insight or safe recipes?
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