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.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

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.