Julia Child's Easy Blender Hollandaise Sauce
User Reviews
4.7
108 reviews
Excellent
Julia Child's Easy Blender Hollandaise Sauce
Report
Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. Inspired by Julia's recipe in Mastering the Art of French Cooking.
Share:
Ingredients
- 3 large egg yolks
- 1/4 teaspoon salt
- Pinch pepper (I use a small pinch of cayenne)
- 1-2 tablespoons fresh lemon juice (I use closer to 2 tbsp)
- 1/2 cup unsalted butter
Add to Shopping List
Instructions
- This sauce should be prepared immediately before serving-- it will only take you about 3 minutes to make. Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time.
- Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy.
- Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.)
- By the time two thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste.
- If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water. Use the sauce within a few minutes of blending; it will solidify if not used quickly.
- Use hollandaise to top any number of delicious dishes. I like using it to top my Nova Lox Benedict - click here for recipe.
Notes
- RAW EGG NOTE: This sauce includes uncooked egg yolks, which does carry a small amount of risk. Please use caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Immunocompromised people, babies, and other groups may need to avoid this sauce for the reasons stated above. If you're unsure of your risk, please consult a trusted physician.
- RAW EGG NOTE:
- This sauce includes uncooked egg yolks, which does carry a small amount of risk. Please use caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Immunocompromised people, babies, and other groups may need to avoid this sauce for the reasons stated above. If you're unsure of your risk, please consult a trusted physician.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Protein
2g
(4%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Cholesterol
199mg
(66%)
Sodium
154mg
(6%)
Potassium
13mg
(0%)
Vitamin A
895IU
(18%)
Vitamin C
1.5mg
(2%)
Calcium
23mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Protein | 2g | 4% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 199mg | 66% |
| Sodium | 154mg | 6% |
| Potassium | 13mg | 0% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
108 reviews
Excellent
Other Recipes
You'll Also Love
Chocolate crepes with vanilla cottage cheese and raspberry sauce
French, International
5.0
(3 reviews)
Easy Strawberry and Mascarpone Galette (Sugar-Free!)
French, American, International
0.0
(0 reviews)
