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
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
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
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
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
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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