It is currently 10:32 pm that I am typing this down and instead of writing my overly romantic novel, I just had to watch Julie & Julia, and I just had to see the part where the delicious Hollandaise sauce was made, and I just had to get inspired and think to myself - "Eggs and butter? Sure!"
And so I rushed downstairs, remembered the recipe in my head, and literally winged it. One, because I currently do not own a whisk. My lovely old one was broken months ago, and I'm suspecting one for my birthday, so I see no need to buy one. Besides, I haven't made anything that requires a whisk in months. I had about three egg yolks, and eight heaping tablespoons of cold butter. Not to mention lemon juice, and my own personal seasonings.
I whipped together the egg yolks and lemon juice with a fork, and then put the bowl on top of a pot filled with boiling water. Then I whipped the egg mixture until it was slightly warm, and then started to add butter, a tablespoon at a time. The whole time I was adding butter, I kept thinking "please don't let this be like last time." I was referring to when I first tried this sauce without the correct ratios and I failed. I wasted eggs, and butter.
It was thick, and creamy, and... sour. Not overly sour that I couldn't eat it, but I added salt, pepper, and nutmeg, and that toned it down. The next time I make this, I will add less lemon juice. The acidity from the lemon helps the yolk and butter emulsify but I don't think I need as much as I put in.
I boiled some snap-peas quickly, and it was like I died and went to heaven. The sauce... was amazing.
Very fattening, but very delicious.
I absolutely promise you that once I really make the sauce work and taste even more delicious, Julia Child's Hollandaise sauce will definitely be on here!
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