Julia Child's Hollandaise Sauce Recipe
Julia Child's hollandaise sauce is made with egg yolks, lemon juice, butter, salt, and pepper. This creamy, dreamy sauce is perfect for topping eggs benedict or serving with asparagus.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Chef's Delight
Cuisine American
Servings 4
Calories 245 kcal
Blender
Saucepan
Knife
Chopping Board
3 large Egg Yolks 1/2 cup Unsalted Butter 1-2 tablespoons Fresh Lemon Juice 1/4 teaspoon Salt A pinch Cayenne Pepper
Place egg yolks, a pinch of salt, and cayenne pepper, and pour one tablespoon of lemon juice into the blender jar.
Whisk until the mixture is thickened and doubled in volume.
Blend constantly until the mixture is thick enough to form a ribbon when you lift some with a whisk for about 3 minutes.
Cut the butter into slices and melt it in a saucepan until it is hot and foamy.
Gradually add melted butter to the blender, constantly blending until incorporated.
If the sauce gets too thick, add a few drops of water.
Taste the sauce, and blend in more seasonings and lemon juice to taste.
Serve immediately or keep in a warm place for up to 30 minutes before serving.
Calories: 245 kcal | Protein: 2 g | Fat: 26 g | Cholesterol: 199 mg | Sodium: 154 mg | Potassium: 13 mg | Vitamin A: 895 IU | Vitamin C: 1.5 mg | Calcium: 23 mg | Iron: 0.3 mg
Keyword Creamy Julia Child's Hollandaise Sauce, Julia Child's, Julia Child's Hollandaise Sauce