Dairy & Eggs

Pasteurized Hollandaise Sauce

Sourced from ACOG/WHO/CDC guidelines • Updated June 2026

🟢 Generally Safe

Safety Status: Generally Safe

Commercially prepared or homemade hollandaise sauce made with pasteurized eggs is safe to consume during pregnancy.

According to food safety guidelines from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), pasteurization is the primary method for eliminating the risk of foodborne pathogens, specifically Salmonella enteritidis, in egg-based sauces. Pasteurization heat-treats the eggs, destroying harmful bacteria while preserving their culinary emulsifying properties.

Because of this, commercially packaged hollandaise sauces (found in jars, cans, or dry packets) are safe to eat, as they are pasteurized and shelf-stabilized during manufacturing.

Nutritional Profile & Considerations

Hollandaise sauce is a rich, high-fat condiment:

Saturated Fats & Calories: Hollandaise is made primarily of butter and egg yolks, making it very high in saturated fat and sodium. If you are managing gestational hypertension, high cholesterol, or rapid weight gain, limit your portion sizes.
Choline & Vitamin A: Because it contains egg yolks, pasteurized hollandaise provides small amounts of choline (essential for fetal brain development) and vitamin A.

Safe Usage & Kitchen Storage

To ensure the safety of pasteurized hollandaise in your home:

Check Store-Bought Labels: Ensure any refrigerated, pre-made hollandaise is labeled “pasteurized.” Dry mix packets and shelf-stable jars are safe.
Homemade Guidelines: When making it at home, only use eggs that carry the red “P” stamp on the shell or pasteurized liquid egg yolks. Do not use regular raw eggs.
Refrigerate Leftovers: Store opened commercial hollandaise in the refrigerator at or below 40°F (4°C). Consume within 3 days.
Do Not Leave at Room Temp: Discard any hollandaise sauce that has sat at room temperature for more than 2 hours.

Safe Alternatives

None needed. Other safe sauces include pasteurized cheese sauce, bechamel, or olive oil-based dressings.

OB-GYN Clinical Tip

Look for commercially jarred, powdered, or ready-to-serve hollandaise sauces in the supermarket, as these are pasteurized by law. If making it at home, ensure you use eggs marked with a 'P' stamp.

⚠️ Medical Safety Note Always wash fresh fruits and vegetables thoroughly, ensure meats and seafood are cooked to recommended internal temperatures, and verify that dairy products are fully pasteurized before consumption.

Related Nutrition Guides

Core Reference

Read our complete recommendations for vitamins and safe eating:

🍎 Go to Nutrition Guide →

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Pregnancy FAQs: Pasteurized Hollandaise Sauce

Q1: Is pasteurized hollandaise sauce safe during pregnancy?

Yes. Commercially packaged hollandaise or homemade hollandaise made with pasteurized eggs is safe to eat, as the pasteurization process destroys Salmonella.

Q2: Where can I buy pasteurized hollandaise?

You can find it in the grocery store aisles as a dry powder mix, jarred sauce, or in the refrigerated section labeled as pasteurized.

Q3: How do I make pasteurized hollandaise at home?

Use commercially pasteurized liquid egg yolks or in-shell pasteurized eggs, melt butter, and whisk with lemon juice as you normally would. The pasteurized eggs ensure it is safe without cooking the yolk solid.