Sara Novak Photo
Sara Novak

I confess, I saw it again. I have seen Julie and Julia twice now. I just can't help myself, I love it. It's truly a dream come true for any food blogger. Thank you Julia Child for your hollandaise sauce (and my husband thanks you as well). All the scenes of Julia Child picking out the best in local ingredients from the farmers' markets in Paris made my heart melt faster than the stick of butter I used in the hollandaise. This should be an almost completely local meal. This hollandaise sauce was simply decadent and these artichokes serve as the perfect mechanism for spooning it in. Instead of whisking the eggs and butter into oblivion like in the movie, I used a blender and then added the warm butter to cook the eggs. It actually works very well.

Steam artichokes if they are available or serve atop poached eggs, asparagus, or a sustainable fish. The sauce is so silky and delicious it makes most ingredients better.


egg yolks
2 tbsp lemon juice
1/4 tsp salt
Pinch of white pepper
1 stick local butter, melted until bubbling hot



  1. Place egg yolks, lemon juice, salt, and pepper in blender. Cover and blend on high speed for 30 seconds.
  2. Uncover and start pouring in the hot butter by droplets.
  3. Allow time for the butter to absorb and emulsify with eggs adding it gradually.
This recipe appears in: Savory Sauces

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