What is a harmful effect of making an hollandaise sauce?

The main harmful effect of making hollandaise sauce is the risk of foodborne illness. This is primarily due to the use of raw eggs, which can contain Salmonella bacteria.

Here's why this is a risk:

* Salmonella Contamination: Raw eggs are a common source of Salmonella. This bacterium can cause food poisoning with symptoms like diarrhea, fever, and abdominal cramps.

* Pasteurization: Hollandaise sauce is traditionally made with raw egg yolks. Pasteurization, the process of heating eggs to kill bacteria, is not typically employed in this recipe.

To minimize this risk:

* Use pasteurized eggs: These are readily available in most grocery stores.

* Handle eggs carefully: Wash your hands thoroughly before and after handling eggs.

* Cook the sauce thoroughly: While the sauce is not cooked in the traditional method, ensure that the ingredients are fresh and the sauce is served immediately after preparation.

If you are concerned about the risk of Salmonella, you can choose to use a different sauce recipe or try a commercially produced hollandaise sauce, which is often made with pasteurized eggs.