The egg yolks are cooked in hollandaise, though it takes a careful cook to heat them high enough to kill salmonella (150°F) but not so high as to set. Straight egg yolks at this temperature will set, but when they're mixed with lemon juice, as in hollandaise, the setting temperature goes up a lot. The acid from the lemon juice also means that you can keep hollandaise at its holding temperature (about 110°F) without growing nasties in it.
But I'd be surprised (and impressed) if they're making real hollandaise—it's a lot of work and not easy to keep for hours.
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Date: 2008-10-07 05:10 pm (UTC)But I'd be surprised (and impressed) if they're making real hollandaise—it's a lot of work and not easy to keep for hours.