Best 2 Julia Childs Hollandaise Sauce Recipes

Indulge in the culinary masterpiece known as Hollandaise sauce, a delectable emulsion of butter, egg yolks, and lemon juice. This versatile sauce, with its rich, creamy texture and tangy flavor, has captivated taste buds for centuries. In this comprehensive guide, we present a collection of Hollandaise sauce recipes that cater to various tastes and preferences. From the classic French technique to modern twists and variations, discover the secrets to crafting this exquisite sauce. Explore the intricacies of clarifying butter, the art of tempering egg yolks, and the perfect balance of acidity and richness. Whether you're a seasoned chef or a home cook seeking culinary adventures, immerse yourself in the world of Hollandaise sauce and elevate your dishes to new heights of flavor.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Use fresh ingredients: The fresher the ingredients, the better the sauce will taste. This is especially true for the butter, eggs, and lemon juice.
Clarify the butter: Clarifying the butter removes the milk solids, which can make the sauce grainy. To clarify butter, melt it in a saucepan over low heat. When the butter has melted, skim off the white foam that forms on the surface. Then, pour the clear butter into a bowl, leaving the milk solids behind.
Use a double boiler: A double boiler is a pan that fits snugly over a pot of simmering water. This allows you to cook the sauce gently without scrambling the eggs.
Whisk constantly: Whisking the sauce constantly will help to prevent it from curdling. Curdling occurs when the egg proteins coagulate and separate from the butter. If the sauce does start to curdle, remove it from the heat and whisk in a little cold water or ice cubes until it comes back together.
Season to taste: Once the sauce is cooked, season it to taste with salt, pepper, and lemon juice. You can also add other herbs or spices, such as cayenne pepper or tarragon.

Conclusion:

Julia Child's hollandaise sauce is a classic French sauce that is perfect for serving with eggs, asparagus, or fish. It is a rich, creamy, and flavorful sauce that is easy to make at home. With a little practice, you'll be able to make a perfect hollandaise sauce every time.