Julia Child Hollandaise Sauce Recipe
Julia Child. She taught us to cook. Her Hollandaise sauce is famous. It is rich. It is creamy. It is perfect.
Ingredients
- 3 large egg yolks
- 1/4 teaspoon salt
- Pinch of white pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup 1 stick unsalted butter, melted and hot
Instructions
Prepare Your Workspace
- Get everything ready. Melt the butter first. Keep it hot.
Combine Egg Yolks and Seasoning
- Put yolks in a bowl. Add salt and pepper. Whisk them well. Whisk until light yellow.
Add Lemon Juice
- Stir in the lemon juice. Whisk again. It brightens the flavor.
Create a Double Boiler
- Fill a pot with water. Simmer it gently. Put your bowl over it. Do not let it touch water.
Cook the Egg Mixture
- Whisk the yolks constantly. Cook them over the heat. They will get thick. They will look like cream. This takes a few minutes. Don't stop whisking!
Remove from Heat
- Take the bowl off. Remove it from the heat. The sauce is ready for butter.
Add Butter Slowly
- Whisk in the hot butter. Add it a few drops at a time. Whisk constantly. This is important. Do it slowly at first.
Continue Adding Butter
- Pour in the rest. Make a thin stream. Whisk, whisk, whisk! The sauce will thicken. It will become glossy.
Adjust Seasoning
- Taste your Hollandaise. Add more salt if needed. More pepper too. A little more lemon? It's your choice.
Serve Immediately
- Serve it warm. It's best fresh. Enjoy it right away.
Notes
- Use Fresh Ingredients: Fresh eggs are best. Fresh lemon juice makes a difference.
- Keep Butter Hot: Hot butter helps emulsify. It makes the sauce smooth.
- Whisk Constantly: Do not stop whisking. This prevents scrambled eggs.
- Control Heat: Low heat is key. Don't let the eggs overcook.
- Don't Overcook: Remove from heat when thick. It will get too thick otherwise.
- Serve Promptly: Hollandaise is best fresh. It separates if it sits.