0 (0)

Category: Sauces and Condiments

Hollandaise sauce made in the electric blender

There's a lot of inspiring stuff flying off the presses lately, and we're thrilled to make room on our bookshelves -- but not at the expense of that one old favorite. You know, the cookbook whose jacket has gone missing, ... Read more

Total time: 10 minutes | Makes about 2/3 cup
Note: From "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck.
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1 stick (4 ounces) butter

Step 1Place the egg yolks, lemon juice and seasonings in the blender jar.

Step 2Cut the butter into pieces and let it heat to foaming hot in small saucepan.

Step 3Cover the jar and blend the egg yolk mixture at top speed for 2 seconds. Uncover and, still blending at top speed, immediately start pouring on the hot butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.) By the time two-thirds of the butter has gone in, the sauce will be a thick cream. Omit the milky residue at the bottom of the butter pan. Taste the sauce, and blend in more seasonings if necessary.

Step 4If not used immediately, set the jar in tepid, but not warm, water.

Each serving:
366 calories; 6 grams protein; 37 grams carbohydrates; 1 gram fiber; 22 grams fat; 11 grams saturated fat; 146 mg. cholesterol; 148 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Brown sugar syrup
Sichuan flavor base
Fresh Corn and Avocado Salsa
Cilantro salsa