Julia Child's Easy Blender Hollandaise Sauce
User Reviews
4.7
Julia Child's Easy Blender Hollandaise Sauce
Description
This Hollandaise Sauce is made by placing egg yolks, salt, pepper, and lemon juice in a blender and briefly blending. Hot melted butter is then slowly streamed into the blender while blending at high speed, emulsifying into a thick and creamy sauce. Adjustments in lemon juice and seasoning can be made after blending to suit taste.
The sauce has a rich, buttery flavor with acidity from lemon juice, complemented by a slight peppery heat or cayenne if used. Its texture is smooth and silky, ideal for drizzling over dishes such as eggs Benedict or steamed vegetables.
Since the recipe includes raw egg yolks, it carries a risk of foodborne illness. Use fresh, properly refrigerated eggs from reliable sources, and avoid serving to vulnerable groups. The sauce should be made just before serving and kept warm in lukewarm water if needed briefly.
Ingredients
- 3 large egg yolk
- 1/4 teaspoon salt
- Pinch black pepper I use a small pinch of cayenne
- 1-2 tablespoons lemon juice I use closer to 2 tbsp, fresh
- 1/2 cup butter unsalted
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
- This sauce contains raw egg yolks; use fresh, refrigerated, grade A or AA eggs to minimize risk of food-borne illness.
- Immunocompromised individuals, infants, and others should avoid consuming raw or lightly cooked eggs in this sauce.
- Prepare the sauce just before serving and keep it warm in lukewarm water if necessary, but do not reheat directly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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