Hollan-DAZE

Last night for dinner Chuck and I decided to BBQ steak and for our sides we made Au Gratin Potatoes (thank you Miss Betty Crocker) and Artichokes! As a kid I hated Artichokes, but I've been wanting to give them another try! We got them going in a boiling pot of hot water!

And I started to make my very first recipe from Julia Child's Mastering the Art of French Cooking, thank you to my Sister for letting me borrow this book!

I chose to do the Blender method, but without a blender. We figured my hand held mixer would work just as well...I gathered my ingredients: Eggs, Lemon Juice, Butter, and Salt & Pepper.

First you combine the egg (i think i was supposed to just use the yolk), lemon juice, salt & pepper.

Melt your butter in a hot sauce pot.

Then slowly while running the mixer on high, drop the butter in slowly.

Needless to say I screwed it up. I think I added the entire egg and it should have just been the yolk. I will have to investigate that when I get home tonight.

But I was not willing to admit defeat quite yet...while I was waiting for us to get started on dinner I had opened up our Joy of Cooking and searched for their version of how to make hollandaise sauce. I was in luck Ms.Rombauer had an alternative way to make it that I was sure I could handle.

I once again gathered the ingredients:

I whipped the lemon juice and eggs together.

Then melted my butter once again.

Then you pour the lemon egg mixture into the melted pot on the stove and continuously stir until it has thickened. Once thickened I poured into a bowl to keep it from cooking and added salt and pepper and some paprika! I had Chuck do a taste test since I had no idea what it was supposed to taste like.

And voila....we had an amazing dinner. I can't wait to try the "long" way of making hollandaise sauce now! It wasn't bad and I think I may like artichokes...the jury is still somewhat out on that. I love the artichoke heart but getting to it was kind of bland!

Anyone else tried Julia Child's recipe for hollandaise sauce?