Blender Hollandaise

Julia Child’s shortcut method for the egg-thickened French sauce.

Serves
makes about 1 cup

SAVEUR EDITORS

Published on October 5, 2001

We agree with Julia Child: every good cook would do well to learn how to make all the mother sauces (including the often intimidating hollandaise) from scratch. But let's get real. When you're making the egg-thickened sauce the traditional way, there's always the chance that it'll curdle. If you've got a hungry crowd waiting for brunch, there's something to be said for a reliable shortcut. We found Julia's quick blender hollandaise method, which she says is "within the capabilities of an 8-year-old child," to be nearly foolproof, and the resulting sauce just a little bit lighter.

This recipe is adapted from Child's Mastering the Art of French Cooking, Volume I (Knopf, 1961).

Ingredients

¹⁄₂ lb. unsalted butter
6 egg yolks
4-6 tbsp. fresh lemon juice
¹⁄₂ tsp. salt
¹⁄₄ tsp. freshly ground white pepper

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Instructions

Step 1

Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15-20 minutes.

Step 2

Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.

Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15-20 minutes.
Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.