Yes you read that right, hollandaise sauce in a blender. Many people think of Julia Child recipes to be difficult. To many steps resulting in a misstep that ends in ruin. But these are the people who don’t actually read her books. They search the index or table of content and quickly find the recipe they think they want.
In reading the introduction of each new section you come across all of the tips and tricks necessary to be successful. It seemed to me beating egg yokes with one hand and dribbling pipping hot melted butter into the mixture with the other hand just doesn’t seem easy.
Like any A type personality I went in search of efficiency.
With this method you add 3 egg yokes into the blender. 1Tb spoon lemon juice. And season with 1/2 tsp salt. 1/4 tsp pepper. And pulse until blended. While you do that melt a stick of butter in a saucepan on the stove. Once completely melted add the melted butter into the blender pulsing the blender as you slowly add the butter. This makes a bit of a mess. But I place the pot of butter right on the mouth of the blender. If your still not satisfied with the mess. Drapes at dissemination cloth over the pot.
Leaving the white milky sediment at the bottom of the saucepan, throw that out. That seemed the work. Once blended pour the mixture from the blender into the still warm pot used the melt the butter. Set the pot back onto the still warm burner. But don’t turn it on. Then finish your meal.
I paired my hollandaise sauce with eggs Benedict and sautéed asparagus.
Another hint from Julia: