Julia Childs Hollandaise Sauce Food

JULIA CHILD'S HOLLANDAISE SAUCE

Steps:

• 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.

HOLLANDAISE SAUCE

Steps:

• Place all ingredients, except butter, into a double boiler.
• Stir until mixture begins to thicken.
• Remove from heat; stir in butter.
• Serve over broccoli or spinache souffle.
• This will not curdle and may be kept in the refrigerator.

JULIA CHILD'S BLENDER HOLLANDAISE

Steps:

• place all ingredients except butter in blender.
• blend then add butter and blend again.

THE BEST BEARNAISE SAUCE FROM JULIA CHILD

Steps:

• Melt 1 tablespoon butter in a small saucepan over medium heat.
• Add green onions / shallots: stir to coat with butter.
• Stir in vinegar and white wine, reduce heat to medium-low, and cook until vinegar and wine are evaporated, about 3 minutes.
• Reduce heat to low and continue cooking green onions / shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
• Transfer green onions / shallot vinegar and wine reduction to a small bowl and let cool completely.
• Melt remaining butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a small bowl.
• Combine egg yolks and lemon juice in a small mixing bowl.
• With an immersion blender, purée yolks and lemon juice until smooth.
• With blender running, slowly pour in warm butter in a thin, steady stream.
• Continue blending until a smooth, creamy sauce forms, about 3 minutes.
• Add in the tarragon and the green onion - vinegar and wine reduction. Give everything a whirl for another minute or two.
• Pour sauce into a medium bowl.
• Season to taste with salt, pepper.