2. Sunday Hollandaise Sauce
Culinary professionals have long warned against ordering dishes covered in hollandaise sauce during a busy Sunday brunch service. Hollandaise is an emulsion of raw egg yolks and warm butter. To maintain its consistency, kitchens must hold the sauce at a lukewarm temperature—the exact temperature zone where bacteria thrive. Furthermore, many kitchens repurpose leftover ingredients from the Friday and Saturday dinner rushes for Sunday brunch. Sticking to freshly prepared, high-heat items ensures you avoid foodborne illness and get a meal made from fresh inventory. Rely on Federal Drug Administration food handling recommendations to guide your choices regarding raw or tepid egg dishes.
