Julia Child's Hollandaise Sauce

"This classic recipe comes from "Julia and Jacques Cooking at Home" that was published in 1999."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Melinda S. photo by Melinda S.
photo by Tina to you H. photo by Tina to you H.
photo by b3ckandra photo by b3ckandra
photo by comfort*foodie*mama photo by comfort*foodie*mama
Ready In:
15mins
Ingredients:
7
Yields:
1 1/2 cups
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ingredients

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directions

  • Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
  • Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
  • To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
  • 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.
  • By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly 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 droplets of lemon juice if needed. Serve lukewarm.

Questions & Replies

  1. What is the best way to keep the hollandaise warm?
     
  2. If I use a blender, then do I heat on low?
     
  3. How long will this keep in the fridge?
     
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Reviews

  1. If you don't want to go to all the trouble, a much easier way is to put your egg yolks and lemon juice in a blender, blend them up, melt the butter in the microwave and then, with the blender running, slowly add it to the mixture. Then add the salt and cayenne, and there you go.
     
  2. Instead of using a saucepan over direct heat, I whipped the yolks, water and lemon juice mixture in a stainless steel bowl set over gently simmering water (lower heat, smaller flame) until creamy and doubled in size. I added the softened butter by tablespoon and blended each addition well with a wire whip. Once completed it holds beautifully over the water bath 'turned off' and may be gently heated over very low heat just before serving dinner. Creamy and delicious! P.S. - I find this traditional manner much easier than placing uncooked yolks in a blender ... and the results are rich, creamy and not runny. You can also maintain the heat and/or re-heat the hollandaise sauce more easily with the water bath.
     
  3. Delicious! Omitted the cayenne pepper just because I didnt have any. High suggest making via double boiler.
     
    • Review photo by Melinda S.
  4. This came out perfect for eggs benny. I did add an extra Tbs of lemon juice.
     
  5. Hands down the best hollandaise sauce I've ever had. I served it over roasted salmon and asparagus. The amount of lemon is perfect, and I liked the subtle hint of spiciness from the cayenne. Yum!
     
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Tweaks

  1. I have made this recipe tried and true for years. I recently made a few tweeks to it and it comes out so amazing. Instead of water I use a tablespoon and a half of tequila( the alcohol cooks off) and a tablespoon of lime juice with a quick zest! It comes out a little tangy but so so smooth.
     
  2. Used salted butter doubled lemon juice
     
  3. What did I tweak? Myself, because I am where most of my cooking failures originate ; )
     
  4. Left out the salt.
     
  5. Very easy recipe that makes very good Hollandaise; who could ask for more. I had to substitute salted butter for unsalted and black pepper for white. I think the white pepper is used so that you don't see any black specs in the sauce; anyway, I don't think that the substitutions had any effect on the outcome..<br/>I have a simmer burner on my stove so I was able to control the heat pretty well; but I still had a comtainer of cold water available to cool the bottom of the pan, I used it once while heating the egg mixture which began to lump.<br/>I also used the simmer burner set on meium low to help mix the butter into the egg mixture and keep the sauce warm for serving. The pan stayed cool enough so that I could rest my hand against the side of the pan and it was lukewarm when served.<br/>Justin Doit
     

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<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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