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.
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Miley Kandra
[email protected]I'm so glad I found this recipe. It's the perfect way to add a touch of elegance to any meal.
MD Sakib Hasan Munna
[email protected]This is the best hollandaise sauce I've ever had. It's so rich and creamy, and it has the perfect amount of tang.
Scarlett Suaste
[email protected]I love how versatile this sauce is. I've used it on everything from vegetables to seafood to meat.
Naazir Mehmood
[email protected]This sauce was perfect for my Eggs Benedict. It was creamy and flavorful, and it really brought the dish together.
Md Shoruj
[email protected]I'm not a huge fan of hollandaise sauce, but this recipe was pretty good. It was light and flavorful, and it didn't overpower the other dishes I served it with.
Tanner Mayes
[email protected]This recipe is a keeper! I'll definitely be making this hollandaise sauce again and again.
Tuneblasta
[email protected]The sauce was a bit too lemony for my taste, but I was able to balance it out by adding a little bit of sugar.
Dibya Rai
[email protected]This sauce is a great way to elevate any dish. I've used it on everything from asparagus to fish to chicken.
Rock
[email protected]I was impressed with how easy this recipe was to follow. Even a beginner cook like me could make it!
Kathryn Mott
[email protected]This hollandaise sauce is a classic for a reason. It's rich, creamy, and goes perfectly with a variety of dishes.
Abigail Lukins
[email protected]The sauce broke on me, but I was able to salvage it by whisking in a little bit of cold water.
Romzan Ali
[email protected]I've never been a fan of hollandaise sauce, but this recipe changed my mind. It was creamy, flavorful, and not too heavy.
Monster Gaming gaming
[email protected]Great recipe! The sauce was delicious and easy to make.
Srda Hymn
[email protected]I made this sauce for Eggs Benedict and it was absolutely perfect. My family loved it!
Marc Morford
[email protected]The sauce was a bit too thick for my taste, but I was able to thin it out with a little bit of milk.
Zain Khokhar
[email protected]I've tried many hollandaise sauce recipes before, but this one is by far the best. It's so smooth and flavorful.
Tyrone fun world
[email protected]Loved the addition of lemon juice and cayenne pepper. It gave the sauce a nice kick.
Alfredo Media
[email protected]This was my first time making hollandaise sauce and it was surprisingly easy. The step-by-step instructions were very helpful.
Christabel Izuwa
[email protected]Followed the recipe exactly and it turned out amazing! Definitely a keeper!
rayon ellis
[email protected]This hollandaise sauce was an absolute delight! It was rich, creamy, and had the perfect balance of acidity and flavor.