Best Julia Childs Blender Hollandaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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

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.

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Provided by chellebelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 5

3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter

Steps:

  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g

Related Topics