I have a question about step 3 on the recipe "Oven Roasted Asparagus with Mascarpone Hollandaise" from sdebrango. It says:
"To make the Hollandaise, add two egg yolks to your blender, add the lemon juice and give it a whirl. Add the mascarpone, salt pepper and lemon zest and blend until incorporated. It will be thick but should be of pourable consistency. You can adjust the seasoning to your taste."
So this is a RAW EGG recipe right? Can the eggs be cooked a bit over hot simmering water first for FOOD SAFETY?
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