by Heather Schmitt-Gonzalez / Wednesday, June 22, 2011
50 Women Game-Changers (in Food): #1 Julia Child - Hollandaise
from Mastering the Art of French Cooking vol.1 by Julia Child (w/ Louisette Bertholle & Simone Beck)
makes ~ ¾-1½ c.
3 egg yolks
pinch of pepper
1-2 Tbs. freshly squeezed lemon juice
4 oz. butter (possible to add another 4 oz.*)
Place egg yolks, salt, pepper, and 1 Tbs. lemon juice in jar of blender.
Cut butter into pieces and heat it to foaming hot in a small saucepan.
Cover the jar and blend the egg yolk mixture at top speed for 2 seconds. Uncover (preferably remove the center piece of your lid) and still blending at top speed, pour in the hot butter in a thin stream of droplets. Be careful of hot, spitting liquid (which is why I recommend just removing the center piece). The sauce should be thick. Taste and adjust seasoning with more lemon juice &/or salt and pepper.
If you're not using sauce immediately, set the jar in tepid (not warm) water.
*3 egg yolks can actually hold about 8 or 9 ounces of butter...but your blender may not be able to push through the "thickness" of it. If you have a pretty powerful blender, then you can melt another 4 oz. of butter and add it in in the same manner. You could turn the initial amount of sauce out of the blender into a large-ish bowl, then beat in the remaining butter by hand in the same, thin stream of droplets.
*Normally, this will be a weekly post (on Friday's), but since I missed the first two weeks of cooking along with the crew, I am playing catch-up. I will be bringing you #2 on the list tomorrow...and picking up on Friday with #3. From there on out, this will be a weekly feature until all 50 ladies have had their turn.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.