Julia Child is a heroine of mine. She had the grit and determination to demand entry into classic French cooking schools at a time when women were not accepted into classical cooking schools.
Julia Child’s Hollandaise Sauce
Yield: 1-1/2 cups, serving size = 1/4 cup
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice
6 -8 ounces very soft unsalted butter
Sea salt, to taste
Freshly ground white pepper, to taste
1 dash cayenne pepper
Whisk the yolks, water, and lemon juice in a saucepan for a few moments, until sauce is thick and pale.
Set the pan over moderately low heat and continue to whisk steadily, paying special attention to the bottom and insides of the pan, where the eggs tend to overcook.
Move the pan off the burner for a few seconds, and then back on, to moderate the heat. If 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.
This classic recipe comes from “Julia and Jacques Cooking at Home“, published in 1999.
Note: subtract dietary fiber from total carbohydrates to get net carbs, if that is your practice.