Best 3 Julia Child Blender Hollandaise Recipes

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Julia Child's blender hollandaise is a classic French sauce made with egg yolks, melted butter, lemon juice, and salt. It is a versatile sauce that can be used on a variety of dishes, such as eggs Benedict, asparagus, and fish. The blender method is a quick and easy way to make hollandaise, and it produces a smooth and creamy sauce. In this article, we will provide you with a step-by-step guide on how to make Julia Child's blender hollandaise, along with some tips and troubleshooting advice.

Check out the recipes below so you can choose the best recipe for yourself!

JULIA CHILD'S BLENDER HOLLANDAISE



Julia Child's Blender Hollandaise image

3 egg yolks 1/4 tsp salt Pinch of pepper (I use a small pinch of cayenne) 1-2 tbsp fresh lemon juice (I use closer to 2 tbsp) 1/2 cup unsalted butter

Provided by Life With Lemons

Categories     Sauces

Time 3m

Yield 3/4 cup

Number Of Ingredients 5

3 egg yolks
1 pinch pepper (I use a small pinch of cayenne)
1/4 teaspoon salt
1 -2 tablespoon fresh lemon juice (I use closer to 2 tbsp)
1/2 cup unsalted butter

Steps:

  • place all ingredients except butter in blender.
  • blend then add butter and blend again.

Nutrition Facts : Calories 1286.8, Fat 139, SaturatedFat 83.6, Cholesterol 989.4, Sodium 821.4, Carbohydrate 3.7, Fiber 0.1, Sugar 0.9, Protein 11.1

JULIA CHILD'S HOLLANDAISE SAUCE



Julia Child's Hollandaise Sauce image

This classic recipe comes from "Julia and Jacques Cooking at Home" that was published in 1999.

Provided by chia2160

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper
salt, to taste
fresh ground white pepper, to taste

Steps:

  • Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
  • Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
  • To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
  • As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
  • By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
  • Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

Provided by Food Network

Categories     condiment

Yield 3/4 cup

Number Of Ingredients 5

3 egg yolks
Salt and pepper
1 to 2 tablespoons lemon juice
2 sticks unsalted butter, clarified
Hot water, to thin sauce accordingly

Steps:

  • In a blender combine yolks, pepper and 1 tablespoon lemon juice.
  • In a small saucepan heat the clarified butter until bubbling hot.
  • Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much.
  • Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.

Tips for Making Blender Hollandaise:

- Use a blender with a tight-fitting lid. This will prevent the sauce from splattering. - Make sure the butter is cold and cut into small pieces. This will help it emulsify with the other ingredients. - Bring the water and vinegar to a simmer before adding it to the blender. This will help to prevent the sauce from curdling. - Start the blender on low speed and gradually increase it to high. This will help to create a smooth sauce. - Don't over-blend the sauce. Otherwise, it will become too thick. - If the sauce is too thick, you can thin it out with a little bit of water or milk. - Serve the sauce immediately. It will start to thicken as it cools.

Conclusion:

Blender hollandaise is a quick and easy way to make this classic sauce. It's perfect for eggs Benedict, asparagus, or fish. You can also use it to make other sauces, such as béarnaise or choron. So next time you're looking for a delicious and versatile sauce, give blender hollandaise a try!

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