Julia Child’s Hollandaise Sauce over Asparagus for #SundaySupper

I am so honored to be hosting such a fabulous event today. This #SundaySupper we are kicking off Julia Child’s 100th Birthday celebration and we have an amazing spread laid out. You may have seen my many Julia Child dishes posted on my blog over the last few months and today we are gearing up the #SundaySupper group to #CookForJulia.

We are using the PBS Food Hashtag #CookForJulia on Twitter for the event and #JC100 should also be joining in the buttery fun!

The dishes that everyone has made is blowing my mind. Quiches and souffles, tarts and croissants. I know Julia would be so proud.(Look at the bottom of my post and get ready to drool!)

What I have chosen to do is something I have been eager to make ever since I took my first bite of eggs Benedict. Classic hallandaise sauce. I whipped and whipped this by hand until it became thick and creamy. I have always found hollandaise to be so decadent and luxurious but intimidating to make. Scary ingredients like egg yolks and butter and tempering are frightening and could turn horrid in a second. My hollandaise came out delicious and lemony. It was buttery to the feel and poured over my asparagus just as I envisioned. Although I do wish it was a tad thicker, the flavor was still extraordinary.

Julia Child’s Hollandaise Sauce over Asparagus for #SundaySupper

Recipe courtesy of Mastering the Art of French Cooking.

Ingredients

  • 3 egg yolks
  • 3/4 cup butter (melted) + 1 Tb, softened
  • 1/2 lemon, juiced
  • Salt and pepper, to taste
  • 1/2 tsp paprika (optional)
  • 1 bunch of asparagus, trimmed and blanched

Instructions

  1. In a small saucepan, beat egg yolks until thick, about 2 minutes.
  2. Add 1Tb of cold water, a squeeze of lemon juice and salt and beat for another minute.
  3. On very low heat, add 1Tb of butter and continue whisking until eggs become thick. You want to be able to see the bottom of your pan as you're whisking.
  4. Turn off heat and prepare to mix in melted butter. Very slowly pour in melted butter into the egg mixture as you are whisking. Continue to do this slowly until all is added.
  5. Once thick, add more lemon juice, salt and pepper to taste.
  6. Pour sauce over blanched asparagus and dust with paprika.
http://littleferrarokitchen.com/2012/08/julia-childs-hollandaise-sauce-over-asparagus-for-sundaysupper/

And now may I present to you our GORGEOUS #CookForJulia #SundaySupper preparations:

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 

Croissants by Cookistry 

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days 

Julia’s Chicken Salad by My Trials in the Kitchen 

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine  Spoon and Saucer 

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

Ratatouille by Basic N Delicious 

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Soubise by The Weekend Gourmet

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Bread Pudding by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

Bon Appetit!

 

 

Comments

  1. says

    Sam you did an amazing job! I was sad that I couldn’t participate and hope it wasn’t too much of an inconvenience for you! You choose a great recipe!

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