Best 2 Julia Childs Blender Hollandaise Recipes
Julia Child's blender hollandaise is a classic French sauce that is made with eggs, butter, lemon juice, and salt. It is a rich and creamy sauce that is perfect for serving with eggs, fish, or vegetables. The traditional method of making hollandaise is to whisk the eggs and butter together over a double boiler until the sauce thickens. However, Julia Child's blender hollandaise is a much easier and faster method that produces equally delicious results.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
Tips:
- Make sure all ingredients are at room temperature before starting.
- Use a blender with a tight-fitting lid to prevent splattering.
- Start with the blender on low speed and gradually increase the speed as needed.
- Be careful not to over-blend the sauce, or it will become too thick.
- If the sauce is too thick, you can thin it out with a little bit of milk or water.
- Season the sauce to taste with salt, pepper, and lemon juice.
- Hollandaise sauce is best served immediately, but it can be kept warm for up to 30 minutes in a double boiler.
Conclusion:
Blender hollandaise is a quick and easy way to make a delicious, classic sauce. It's perfect for serving with asparagus, eggs Benedict, or fish. With a few simple tips, you can make a perfect blender hollandaise every time.
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