Can You Eat Hollandaise Sauce When Pregnant?
Written by Jordan Morley · Reviewed against NHS foods-to-avoid guidance · Last updated 28 October 2026
Hollandaise is only lightly cooked, so it's safe in pregnancy only if made with British Lion eggs — worth asking when eating out.
Why is hollandaise sauce safe in pregnancy?
Hollandaise sauce is made with lightly cooked egg yolks that don't reach a temperature that kills salmonella. Under NHS guidance that's fine if the eggs are British Lion stamped, as those hens are vaccinated against salmonella. In restaurants and cafés, ask whether they use Lion eggs or pasteurised egg — if they can't confirm, it's best avoided.
You can also check the calorie content of hollandaise sauce alongside its safety information. Also check medication safety during pregnancy if you're managing any conditions.
The exception
Hollandaise made with pasteurised egg or Lion eggs is safe.
Why hollandaise is a raw-egg question, and a butter question
The British Egg Industry Council's hollandaise recipe whisks four egg yolks and reduced vinegar over a pan of gently simmering water until the mixture is thick enough to leave a ribbon trail, then adds 175g melted butter. The page gives no temperatures and never says the yolks are fully cooked. It does call for British Lion eggs and advises them for recipes with raw or undercooked eggs. That makes hollandaise 'partially cooked' under the NHS wording, which allows Lion and Laid in Britain eggs to be eaten 'raw, partially cooked (runny yolk), or well-cooked'.
The second ingredient to check is the butter. The NHS foods-to-avoid page lists 'unpasteurised milk, cream, yoghurt, butter and ice cream' among foods to avoid, so butter should be pasteurised too. Most butter on UK supermarket shelves will say, but a farm-shop or imported butter may not.
Where the hollandaise comes from
| Where | What to check | Reading (ours) |
|---|---|---|
| Homemade | Lion or Laid in Britain stamp on the eggs; pasteurised butter | Fits the NHS wording |
| Restaurant, brunch (eggs Benedict, steak and asparagus) | Ask 'are the eggs Lion or pasteurised?' Many kitchens make it in batches and hold it warm for service | If they cannot say, choose a different sauce. We found no UK source on hold temperatures for hollandaise |
| Jarred hollandaise from a supermarket | The Sainsbury's Taste the Difference jar lists 'Dried Egg Yolk' without saying pasteurised. Storage is 'cool, dry place' before opening and use within 4 weeks once opened | Shelf-stable processed sauce. Check the label for pasteurised; this one does not say |
| Powder or sachet hollandaise (add water or butter) | Check the egg on the ingredients | We read no sachet label, so we cannot say |
| A retail hollandaise specification we found online | Lists 'Free Range Pasteurised Egg Yolk (7%)' and butter (16%); opened life 4 weeks | It shows pasteurised egg is used in some commercial sauces; the document is a supplier spec, not a product page |
Keeping and reheating
- BEIC advises dishes with raw or partially cooked eggs be eaten immediately or kept in the fridge.
- A jar of hollandaise, once opened, is a chilled food: the Sainsbury's jar says to refrigerate and use within 4 weeks.
- We found no UK source that sets a reheating temperature for homemade hollandaise, so we give none. If it has been kept warm for hours, do not rely on reheating.
Sources checked
Everything in the sections above was checked against these pages on 28 October 2026.
- NHS: Foods to avoid in pregnancy (page last reviewed 15 June 2026) — Lion eggs raw, partially cooked or well-cooked; unpasteurised butter avoided
- British Egg Industry Council (egginfo.co.uk): Hollandaise sauce recipe (undated) — recipe: 4 Lion yolks, ribbon stage, 175g butter, no temperatures
- Sainsbury's: Hollandaise Sauce Taste the Difference 165g (listing on mcgrocer.ae) — jar lists dried egg yolk, not stated pasteurised; storage and 4 weeks once opened
- DINE finished goods specification: retail hollandaise sauce (supplier document, created 29 January 2018, reviewed 2 December 2021) — a commercial hollandaise spec: pasteurised egg yolk 7%, butter 16%
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Check Price →Hollandaise Sauce: the other answers on this site
| Question | Short answer (links to the full page) |
|---|---|
| Reheating | Not worth it |
Common questions
Can I eat hollandaise sauce in the first trimester?
Yes — Lion-stamped hollandaise sauce are safe at every stage of pregnancy, including the first trimester.
Is a small amount of hollandaise sauce OK during pregnancy?
There is no need to limit Lion-stamped hollandaise sauce during pregnancy. Eggs are an excellent source of protein, choline and vitamin D.
I accidentally ate hollandaise sauce while pregnant — what should I do?
If the eggs were Lion-stamped, there is nothing to worry about. If they weren't, the risk of salmonella from a single serving is still low — salmonella is unpleasant but very rarely harms the baby directly. Contact your GP or midwife if you develop sickness, diarrhoea or fever.
Is cooked hollandaise sauce safe in pregnancy?
Yes — thoroughly cooked eggs (firm white and yolk) are safe in pregnancy regardless of where they come from.
Is eggs Benedict safe in pregnancy?
The hollandaise on it is made with lightly cooked yolks. Under the NHS wording it is fine if the eggs are British Lion or Laid in Britain; a poached egg on top should also be Lion-stamped if the yolk is runny. Ask the cafe.
Is shop-bought hollandaise safe in pregnancy?
It depends on the egg. The Sainsbury's Taste the Difference jar we read lists dried egg yolk and does not say it is pasteurised, so the label does not settle it. Check the pack of the one you buy.
Does the butter in hollandaise matter?
The NHS lists unpasteurised butter among foods to avoid. Use pasteurised butter.
Related answers
Primary source: NHS foods-to-avoid guidance.
General information only, not medical advice: see the medical disclaimer. Feeling unwell after eating something? Contact NHS 111 or your GP.