I could thank Julia Child for a lot of things because she’s a freakin’ genius, but if I had the opportunity, the one thing that would be most important to thank her for would be her hollandaise sauce. This stuff is legitimately to die for. It’s so good.
It is 3 times better if you take some artichokes and roast them up in the oven before hand. Dip them in this delicate, creamy sauce. Your tastebuds will explode with joy. Seriously. You will love it. But honestly, you can use it on a number of different things. Pouring it over top of vegetables can be delicious, eggs are also good, and so is meat – especially fish. It’s probably good on anything.
And the best part? It’s not impossible to make! You can make a delicious and amazing hollandaise sauce yourself in your own kitchen following Julia Child’s recipe. You can have this sweet nectar all to yourself.
You might end up just licking the bowl right out. It’s that good. I’ll admit, the recipe does sound hard. And until you get the hang of it, it can be a little tricky. It took me 2 or 3 times to get to a point where I truly felt I knew what I was doing. The first time I messed up completely – it still tasted good, but was the wrong texture. The second time was better. The third time was the best. So, if you work at it, you can totally get to the point where you have a delicious sauce to serve with your meal – which is great if you have guests coming over. And in moderation, it’s not even that bad for you! We even included it in our Camp Grit It weight loss meal plan (interested in joining Camp Grit It? Click here!)
So, here’s the recipe – give it a shot! I promise you’ll enjoy it!
- 1 cup butter
- 3 egg yolks
- 1 tbsp cold water
- 1 tbsp fresh lemon juice
- 2 tbsp cold butter (separated, 1 tbsp each)
- I like to use the double boiler method. So I fill a medium saucepan with a little water and then set a second saucepan on top. Heat to a simmer.
- Melt the cup of butter in the microwave and set it aside
- In your now warm double boiler pot, beat the egg yolks until they get thicker.
- Add the lemon juice and water and continue to beat
- Add 1 tbsp cold butter.
- Turn the heat up to a low medium and beat the eggs continually until they get creamy and thick enough to stick well to the whip. (do not overheat and let them get lumpy)
- Remove from the heat and continue beating while adding the second 1 tbsp of cold butter.
- Slowly pour in your melted butter while beating continuously. Don’t stop beating! The milky residue at the bottom of the melted butter pan can be tossed (it looks clear if you use margarine).
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