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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
Make the hollandaise: Melt 1 stick (1/2 cup) unsalted butter in a small saucepan over low heat until fully melted and hot but not browned. Keep warm.
Combine the 3 pasteurized egg yolks, 1 tbsp lemon juice, 1 tbsp water, and 1/2 tsp Dijon mustard in a blender. Blend on medium speed for 20ā30 seconds until the mixture is pale and slightly thickened.
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