Julia Child’s mock hollandaise

We had this lovely plate of food for supper on Monday. The fish is called Mahi Mahi and although it originates from around Hawaii, our fillets came from fishes around the Spanish coast. Not that sustainable I know, but we were curious what it would taste like. It had a lot of flavour although the sparse seasoning with only lemon pepper and butter. The texture was quite firm so it held together well while cooking.  We had steamed new potatoes, fried leeks and steamed radishes alongside it. And of course the lovely sauce. The reason why I am writing about this in the first place.

In Mastering the Art of French Cooking it is called mock hollandaise. It tastes a bit like hollandaise and it contains both butter and egg yolk, but the main ingredients is actually stock. Which makes it a slightly healthier version than the real deal, and perfect for weekday indulgence. It is also easier to make as it doesn’t threaten to split like a proper hollandaise.

I will definitely be cooking this again. Thanks, Julia!

Mock hollandaise, serves 4

30 g butter

30 g flour

350 ml boiling stock (water + concentrated stock/stock cube works fine)

1 egg yolk

2 tbsp cream

salt & white pepper

1-2 tbsp lemon juice

60-120 g softened butter

Melt the butter (30 g)in a saucepan, add the flour. Combine and then add ALL of the stock at once. Whisk properly. Remove from heat.

Mix the egg yolk with cream in a bowl. Add the stock mixture drop by drop while whisking. When half or so is incorporated, add the rest in a thin stream while whisking. Pour the sauce back into the pan, heat up and let it boil for 5 seconds. Remove from heat. Season with lemon juice, salt and pepper.

Just before serving add your chosen amount of butter while whisking to incorporate (away from heat). Serve straight away.

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3 Responses to Julia Child’s mock hollandaise

  1. Yeaahhhh perfect for my hollandaise-handicap! But did you miss the gooey thickness of the real deal?

    • Hanna says:

      The thickness was there, the uncooked roux does that. I only used the minimum amount of butter, and that made it taste close to a real hollandaise, so with even more butter I think it will be really close to the real deal. Try it!

  2. Pingback: Friday again and weekly menu | The Food Archive

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