Artichokes with Julia Child's Hollandaise Sauce
Can we get a cohesive “all hail Julia Child”?? That women was amazing and knew her way around a kitchen - not because she was classically trained, but because she loved food! One of my favorite quotes from her is “People who love to eat are always the best people.” I really do think I bond instantly with people who love food as much as I do, so I think Julia and I could have been great friends. To be honest, I didn’t know a ton about her until that movie Julie & Julia came out. I remember seeing it and absolutely loving it, not only for the fact that Julie was also a blogger, but all of the elaborate dishes they made made me want to jump into my kitchen.
There is something so simple yet complex about her recipes that I love. Complex flavors and some cooking techniques you may not use every day - but always with simple ingredients like BUTTER! Today I am sharing with you Julia’s famous Hollandaise Sauce because it is the perfect dip for those Ocean Mist Farm Artichokes. I am always a fan of mixing up my dipping sauces, but there is something so classic and perfect about a hollandaise. Creamy and lemony which is the perfect blend to mix with artichokes! Another big bonus? Impressing the heck out of your friends and family when you serve this as an appetizer! When you say you made a Julia Child’s recipe, you have to say it in her voice - it’s a rule. And once they are beyond impressed, you will have to test out more Julia recipes!
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice
4 tablespoons soft unsalted butter
1 dash cayenne pepper
salt, to taste
fresh ground pepper, to taste
Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and lighter in color.
Set the pan over low heat and continue to whisk vigorously, covered the entire pan.
To moderate the heat, move the pan on and off the burner for a few seconds at a time.
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.
Add the soft butter about ½ a tablespoon at a time, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in 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 a little lemon juice if needed. Serve lukewarm.