Mohamed Shili This easy and creamy hollandaise sauce, inspired by Julia Child, is a quick way to elevate your meals. Perfect for breakfast or brunch, it pairs wonderfully with eggs Benedict, steamed vegetables, or grilled fish. With simple ingredients like egg yolks, lemon juice, and butter, you can whip up this classic sauce in minutes.
Ingredients Needed
- 3 large egg yolks
- 1 tbsp lemon juice (or more to taste)
- 1 tsp Dijon mustard
- ¼ tsp salt
- Pinch of cayenne pepper
- ½ cup (1 stick) unsalted butter or ghee, melted and hot (use more for a thinner consistency)
How To Make Hollandaise Sauce
- Melt the butter: Microwave the butter in a covered dish for about 1 minute until hot, or heat it on the stovetop until fully melted.
- Blend the base: In a high-powered blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for 5 seconds until smooth.
- Emulsify the sauce: With the blender running on medium-high speed, slowly stream in the hot melted butter until the mixture thickens and emulsifies into a creamy sauce.
- Serve immediately: Pour into a small bowl and serve warm. If needed, keep it warm over a bowl of hot water while stirring occasionally.
Recipe Tips
- Use Hot, Melted Butter: Ensure the butter is hot and fully melted before blending to help the sauce emulsify properly.
- Blend Immediately: Combine the egg yolk mixture and hot butter without delay to achieve a smooth, creamy texture.
- Adjust Consistency: If the sauce is too thick, blend in a teaspoon of warm water until you reach the desired consistency.
- Keep Warm Gently: To prevent the sauce from solidifying, keep it warm by placing the serving bowl in lukewarm water, stirring occasionally.
- Serve Fresh: Hollandaise sauce is best enjoyed immediately after preparation for optimal flavor and texture.
How To Store Leftovers
Transfer leftover hollandaise sauce to an airtight container and refrigerate for up to one day.
Nutrition Fact
Serving Size: 2 tablespoons
- Calories: 245
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 199mg
- Sodium: 154mg
- Potassium: 13mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 2g
More julia child Recipes:
Julia Child Hollandaise Sauce
Description
This easy and creamy hollandaise sauce, inspired by Julia Child, is a quick way to elevate your meals. Perfect for breakfast or brunch, it pairs wonderfully with eggs Benedict, steamed vegetables, or grilled fish. With simple ingredients like egg yolks, lemon juice, and butter, you can whip up this classic sauce in minutes.
Ingredients
Instructions
- Melt the butter: Microwave the butter in a covered dish for about 1 minute until hot, or heat it on the stovetop until fully melted.
- Blend the base: In a high-powered blender, combine egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper. Blend for 5 seconds until smooth.
- Emulsify the sauce: With the blender running on medium-high speed, slowly stream in the hot melted butter until the mixture thickens and emulsifies into a creamy sauce.
- Serve immediately: Pour into a small bowl and serve warm. If needed, keep it warm over a bowl of hot water while stirring occasionally.
Notes
- Use Hot, Melted Butter: Ensure the butter is hot and fully melted before blending to help the sauce emulsify properly.
- Blend Immediately: Combine the egg yolk mixture and hot butter without delay to achieve a smooth, creamy texture.
- Adjust Consistency: If the sauce is too thick, blend in a teaspoon of warm water until you reach the desired consistency.
- Keep Warm Gently: To prevent the sauce from solidifying, keep it warm by placing the serving bowl in lukewarm water, stirring occasionally.
- Serve Fresh: Hollandaise sauce is best enjoyed immediately after preparation for optimal flavor and texture.
