Julia Childs Hollandaise Sauce
Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. Inspired by Julia Child’s “Easy Blender Hollandaise Sauce”.
- Prep Time: 2 min.
- Cook Time: 3 min.
- Total Time: 5 min
- Yield: 4 servings 1x
- Category: Sauce
- Method: Blended
- Cuisine: French
Ingredients
Units
Scale
- Three Large Egg Yolks
- 1/4 Tsp Salt
- Pinch Pepper
- Small Pinch of Cayenne
- 1–2 Tbs of Lemon Juice
- 1/2 cup of Unsalted Butter
Instructions
- Prepare immediately before serving. It will take about 3 minutes.
- Place egg yolks, salt,pepper,and 1 TBSP of lemon juice in the blender jar. You can add more Lemon juice to taste when your sauce is done then you will know which proportion you prefer for the next time you make it.
- Cut the butter into pieces and place in a small saucepan. Heat it till it’s melted, hot and foamy.
- Cover the jar of the blend and blend the eggs yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
- By the time two thirds of the butter has gone in, the sauce, and blend in more seasoning and lemon juice to taste.
- I not used immediately, set the blender jar in lukewarm water, not warm. Use the sauce within few minutes of blending: it will solidify if not used quickly
- Use hollandaise to top any number of delicious dishes.
Notes
RAW EGG NOTE: This sauce includes uncooked egg yolks, which does carry a small amount of risk. Please use caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce the risk use only fresh, properly refrigerated clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Immunocompromised people, babies, and other groups may need to avoid this sauce for the reasons stated above.
Find it online: https://conniekelts.com/julia-childs-hollandaise-sauce/