Which procedure should be followed when making a sauce that contains raw eggs for high-risk groups?

It's highly discouraged to include raw eggs in any sauce intended for high-risk groups. This includes:

* Pregnant women: Salmonella infection can be particularly dangerous during pregnancy.

* Young children: Their immune systems are still developing, making them more susceptible to foodborne illnesses.

* Elderly individuals: Their immune systems are weakened, increasing the risk of complications from food poisoning.

* People with compromised immune systems: This includes individuals with chronic illnesses, undergoing chemotherapy, or taking immunosuppressant medications.

Why raw eggs are a risk:

* Salmonella contamination: Eggs can be contaminated with Salmonella bacteria, which can cause food poisoning with symptoms like nausea, vomiting, diarrhea, and abdominal cramps.

* Other pathogens: Raw eggs can also carry other harmful bacteria, such as E. coli and Listeria.

Safer alternatives:

* Cook the eggs thoroughly: Eggs should be cooked to an internal temperature of 160°F (71°C) to kill any harmful bacteria.

* Use pasteurized eggs: Pasteurized eggs have been heated to kill harmful bacteria, making them a safer option for high-risk groups.

* Substitute for other ingredients: Consider using cooked eggs, dairy products, or other ingredients to achieve a similar flavor or texture without the risk of raw eggs.

If you are unsure about the safety of a recipe, it is always best to err on the side of caution and consult a healthcare professional or a registered dietitian.