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)
Ingredients
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
Directions
Notes: