Julia Child’s Hollandaise

Described here is Julia’s Blender Hollandaise recipe, from Mastering the Art of French Cooking, which she apparently described as being “well within the capabilities of an eight year old child”, so no intimidation here!  Her more traditional, hand-whipped recipe (plus a play-by-play for eggs benedict) can be found here.

Start to finish: 5 minutes

Makes about 3/4 cup

3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 to 2 tablespoons lemon juice
8 tablespoons (1 stick) butter, cut into small pieces

In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.

In a small saucepan over medium-high, add the butter and heat until foaming.

Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don’t pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.

If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.

Then of course to go forth with eggs benedict, poach a couple of eggs, heat up a couple slices of ham in your skillet, toast some english muffins, pour your hollandaise, and you’re set!