Everybody is talking about Julia…

Julia Child. Heard of her recently? Oh I know. I went to see Julie and Julia the weekend it opened (my goodness I guess that was already 3 weeks ago) and I even convinced David to go with me. I was really excited to see it, and I smiled the whole way through (and I think David did too). Meryl Streep is my hero, and she did not disappoint. I have a copy of Mastering The Art Of French Cooking that I found at a yard sale a few years ago which, I admit, I had never actually used, that I had to pull off the shelf as soon as we got home from the theater. The next day, we made Hollandaise sauce and artichokes. Actually, we made “Hollandaise Sauce Made in the Electric Blender,” which, according to Julia, is a technique that is “well within the capabilities of an 8-year-old child.” I’d only ever had Hollandaise at a restaurant before, and somehow I always thought it was a cheese based sauce. It turns out, surprise surprise, it’s just good old butter and eggs. Julia was right, an 8-year-old child could do this, and it really was very very good. Bon Appetit!

Hollandaise Sauce
makes about 3/4 cup

3 egg yolks
2 Tbs. lemon juice
1/4 tsp. salt
pinch of pepper
1 stick of butter, melted until foaming on the stovetop

Place the egg yolks, lemon juice, salt, and pepper, in the jar of a blender or a food processor and mix at high speed for a few seconds.
Uncover the blender and, still blending at top speed, pour in the hot butter in a slow steady stream (omit the milky residue at the bottom of the butter pan.) The sauce should be a thick cream.
Serve immediatly while the sauce is still warm.