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 the 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 also because all of the elaborate dishes they inspired me to jump into my kitchen.
I love that there is something so simple yet complex about her recipes. 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 "Hollandaise Sauce Made in the Electric Liquidizer" (AKA blender recipe) found in her book Mastering the Art of French Cooking: Volume 1. This blender recipe is her simple, smaller batch version of the sauce, which makes the perfect last-minute dip for those Ocean Mist Farm Artichokes. I am always a fan of mixing up my dipping sauces, and there is something so classic and perfect about a creamy, lemony hollandaise. 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 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!
Julia Child's Hollandaise Sauce (Blender Version)
3 egg yolks
1 Tbsp. water
1 Tbsp. fresh lemon juice
½ tsp. salt
Pinch of pepper
½ cup butter (1 stick)
Salt, to taste
Fresh ground pepper, to taste
Recipe makes ¼ pint
- Place the egg yolks, water, lemon juice, salt and pepper in the blender.
- Cut the butter into pieces and heat it to foaming hot in a small saucepan (or microwave).
- Cover the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, and still blending at top speed, immediately start pouring in the hot butter drop by drop. By the time 2/3 of the melted butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the butter pan/bowl.
- Taste the sauce and blend in more seasonings if necessary. If not used immediately, place the blender jar in tepid, but not warm, water. As the butter cools, it begins to cream and forms itself into a thick sauce.
- Optional: To double your amount of sauce, pour complete mixture out of the blender jar into a saucepan or bowl and beat into it an additional ½ cup of melted butter, added very slowly.
- If your blender doesn't have a splatter-proof lid for pouring the melted butter into the egg mixture, cover most of the blender jar top with a cloth and pour butter in through small opening.