If offered a choice between vomiting my guts out and not eating hollandaise sauce, I would choose not eating hollandaise sauce. This is still a good sauce, though.
Is Hollandaise Sauce Bad for You?
No. Eating hollandaise sauce is about as dangerous as licking a spatula of raw brownie mix. If you're deathly afraid of contracting salmonella, by all means do not cook this recipe. Do know, however, that only about 1 in 18,000 eggs are contaminated with salmonella.
To put that into perspective, you are six times more likely to get struck by lightning in your lifetime than get salmonella from this dish. I'd say the odds are in your favor.
What Can I Put Hollandaise Sauce On?
As with cheese sauce, hollandaise can work with a whole arsenal of different food varieties. You can drizzle this golden gravy over vegetables, eggs, meats, bread—the sky is the limit.
My personal favorite hollandaise bases are eggs Benedict (of course), asparagus, steamed broccoli, sausage, and biscuits. Basically, all the breakfast essentials plus broccoli.
Prep: 5 min | Cooking: 0 min | Total: 5 min
Yields 1 cup of sauce
Dijon mustard (1 tsp)
Honey (1 tbsp)
Paprika (1/2 tsp)
Lemon juice (2 tsp)
Salt (1 tsp)
Butter, melted (6 tbsp)
Add egg yolks, Dijon, honey, paprika, lemon juice, and salt to a food processor. Blend on high until light and creamy (about 10-15 seconds).
Turn the processor to its lowest speed and slowly drizzle in the melted butter. Stop blending once all the butter is incorporated.
If the end result is too thick for your liking, blend in a bit of milk. Pour into a serving dish and enjoy!