There’s a part in the movie Julie and Julia where Stanley Tucci (as Paul Child) walks in on Meryl Streep (as Julia Child) frantically whisking bowls and bowls of mayonnaise in their Paris kitchen, perfecting the recipe for her forthcoming cookbook – the trick being that warming the bowl beforehand made combining the egg yolks and oil much easier.
Julia Child’s great gift was bringing complicated French techniques and dishes to the American masses, and nothing represents this philosophy better than hollandaise made in a blender. It combines French emulsifying techniques with modern convenience, and of course, plenty of butter. Three ingredients, about 5 minutes total, and not even a thought of whisking – what could be easier? As shown in the movie, warming the blender beforehand ensures that the egg yolk and butter will blend into a creamy sauce and not a separated mess.
Quick Blender Hollandaise (makes about 3/4 cup, adapted from Bon Appétit)
1 egg yolk
1 tablespoon lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
Salt and pepper
Fill your blender with hot water and set aside. Melt butter until foaming in a small saucepan over medium heat, then remove from heat.
Empty blender, then dry thoroughly. Add egg yolk and lemon juice to blender, and pulse on low to blend. Working quickly and with blender running, pour melted butter in a slow stream (almost dripping) through the hole in cover, leaving the milk solids in the bottom of the pan. Blend until sauce is creamy, and season well with salt and pepper. Serve immediately. (Here, we topped quickly sautéed asparagus and poached eggs).