Can I Eat Béarnaise Sauce During Pregnancy?
At a Glance:
⚠️ Concern: Traditional béarnaise sauce contains raw or lightly cooked egg yolks, which can carry Salmonella and pose foodborne illness risks during pregnancy.
🔥 Risk Level: Not safe if made with raw or unpasteurized eggs. Safer if made with pasteurized eggs or cooked to a safe temperature.
✅ Safe Practices: Choose commercial pasteurized versions (check the label for pasteurization) or make your own with pasteurized eggs and proper heating.
Rich, creamy, and full of tarragon flavor, béarnaise sauce is a classic French accompaniment to steak, fish, or vegetables. But if you’re pregnant, you may be wondering if this velvety sauce is safe to enjoy.
Traditional béarnaise sauce is made by gently emulsifying butter and egg yolks with vinegar, shallots, and herbs over low heat. Since the eggs may not reach high enough temperatures to destroy Salmonella, there’s a risk of foodborne illness if unpasteurized eggs are used.
Let’s break down what makes béarnaise sauce risky during pregnancy and how you can still safely enjoy its delicious flavor.
Why Béarnaise Sauce May Be Risky During Pregnancy
Classic béarnaise sauce is prepared with:
Egg yolks
Butter
Vinegar reduction with shallots and herbs
The sauce is usually thickened by gently whisking over heat, but traditional recipes often do not bring the mixture to a temperature high enough (at least 160°F/71°C) to kill Salmonella if unpasteurized eggs are used.
Pregnant people have a higher risk of severe illness from Salmonella, which can cause:
Severe dehydration
Fever
Stomach cramps
Potential complications for the baby
How to Enjoy Béarnaise Sauce Safely During Pregnancy
✅ Commercial béarnaise sauce is usually made with pasteurized egg products, making it safer. Always check the label to confirm pasteurization.
✅ Homemade béarnaise sauce can be pregnancy-friendly if you:
Use pasteurized egg yolks
Heat the sauce to at least 160°F (71°C) to kill harmful bacteria
Store leftovers in the refrigerator and use within 1–2 days
❌ Avoid béarnaise served at restaurants if you cannot verify how the eggs are handled and cooked.
Tips for Safe Béarnaise Sauce
✅ Check labels for pasteurized eggs in store-bought varieties
✅ When cooking at home, use a food thermometer to ensure safe temperatures
✅ Store béarnaise sauce properly and discard leftovers past recommended storage times
✅ When in doubt, ask your server about egg pasteurization in restaurant sauces
A Pregnancy-Safe Béarnaise Recipe
Quick Pasteurized Béarnaise Sauce
Ingredients:
2 pasteurized egg yolks
1/2 cup clarified butter, warm
2 tbsp white wine vinegar
1 tbsp minced shallots
1 tsp chopped fresh tarragon
Salt and pepper to taste
Instructions:
In a small saucepan, combine vinegar, shallots, and half the tarragon. Simmer until reduced by half.
Cool slightly, then whisk with pasteurized egg yolks over gentle heat.
Slowly drizzle in warm butter, whisking continuously until thickened and reaching at least 160°F (71°C).
Stir in remaining tarragon, season with salt and pepper, and serve warm.
Conclusion: Béarnaise Sauce Can Be Safe — With Caution
Béarnaise sauce can still be enjoyed during pregnancy if made with pasteurized eggs and heated thoroughly. Skip homemade or restaurant versions where the egg source is unknown or undercooked.
When in doubt, talk to your healthcare provider about sauces made with eggs to be sure you’re making the safest choices for you and your baby.
Disclaimer: The content on this website is for informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions regarding your health, pregnancy, or medical conditions.
References:
FDA Dairy and Eggs - Food Safety for Moms to Be:
https://www.fda.gov/food/people-risk-foodborne-illness/dairy-and-eggs-food-safety-moms-be
Mother to Baby Fact Sheets - Salmonella:
