Hollandaise with a side of egg

I FINALLY saw Julie & Julia. I can't believe it took me so long to see the movie. I was a little surprised that I loved every minute of it. Normally the book is way better than the movie but I liked the movie more than the book in this situation. I thought Meryl Streep played a great Julia Childs. She totally cracked me up!

In the movie Julie makes hollandaise sauce and says something about egg yolks being whipped into submission. Then she and her husband eat artichokes dipped into a bowl of hollandaise. I knew, then, that I had to try making it.

Now is the part where you can give me a dirty look. I didn't use Julia Childs' recipe. I did a quick search and ended up with a Tyler Florence recipe. I kind of have a thing for him. And I trust him.

Hollandaise sauce is amazing...especially when you make it yourself. I poured mine over a poached egg served on asagio toast. Perfection.


Hollandaise Sauce
Source: Tyler Florence
Yield: 4 servings

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.