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Julia Child's Blender Hollandaise




Source of Recipe


Adapted from Julia Child, Louisette Bertholle and Simone Beck "Mastering the Art of French Cooking: The 40th Anniversary Edition"


Recipe Introduction


So easy and incredibly good. Mine came out a little thick - I might have been too slow dribbling in the butter and blended it too long, but the flavor was fantastic. I made it about an hour ahead of time and kept it in a thermos - that worked great.



List of Ingredients




3 egg yolks
¼ teaspoon salt
Pinch black pepper
1 to 2 tablespoons lemon juice
8 tablespoons (1 stick) butter, cut into small pieces


Recipe



In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice.

In a small saucepan over medium-high, add the butter and heat until foaming.

Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Taste and adjust seasonings (I liked the full amount of lemon juice).

Makes about 3/4 cup