This classic dish for Asparagus with Hollandaise Sauce – Julia Child’s Recipe is one of the best, and so loved with fresh produce in the spring. It has a nice bold lemon flavor, making it the best sauce around.
Do you love fresh asparagus and want more recipes? Then try our Bacon Wrapped Asparagus or our Spicy Pickled Asparagus. If you would like to try another or Julia Child’s recipes we also have her gorgeous Julia Child’s Vichyssoise.
I wrote this post originally in 2012 to celebrate what would have been Julia Child’s 100th birthday. I have always been a huge fan and was so honored that they asked me to join the celebration. Now, I have updated the post but kept it to the original recipe that I published so long ago.
Helpful Items for This Recipe
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3 Pack Stainless Steel Whisk for Blending, Whisking, Beating and Stirring
Measuring Cups, 3 Ounce, Set of 2
Whole-Clad Tri-Ply Stainless Steel Saucepan with Lid, 3 Quart
This recipe is all technique. This is the best Hollandaise sauce I have ever had. You will love it on eggs benny and other dishes, too!! For the asparagus, Julia suggests peeling it, tying it in bundles, plunging it in boiling water, and cooking it until it is just tender. I did use my own method for cooking the asparagus that I have done for years, but you can decide which to use.
Besides asparagus and Eggs Benedict, Hollandaise is gorgeous with roasted vegetables like potatoes, filet mignon, grilled chicken, and fish and seafood like crab and lobster.
What is Asparagus and Hollandaise Sauce Made of?
Just a few top-quality ingredients, and you will have the best dish ever.
Ingredients
Asparagus firm, crisp stalks – Asparagus in the spring is so lovely and fresh when found locally, but we are lucky that we can get asparagus now all year round.
Butter 1 Tbsp. cold the rest softened – When Julia suggests something that we might not understand, like 1 Tbsp. cold butter only and the rest soft, go with it. There is a reason, and then your sauce will turn out.
Eggs yolks – I always use large-sized eggs.
Cold water – Again, don’t vary from this and use cold water.
Fresh lemon juice – This is where you really need a fresh lemon, as this is all about the lemony goodness in this recipe.
Salt and white pepper – Just simple seasoning is all that is needed. Table salt works just fine here. White pepper, though, is best for a sauce like this, so you don’t see the black bits in the sauce.
How to Prepare Asparagus with Hollandaise Sauce
Beat the egg yolks in a small saucepan until they become thick and sticky. Add the water, lemon juice, and salt and beat for half a minute more.
Add a Tbsp. of cold butter, but don’t incorporate it in the eggs yet. Place the saucepan now over low heat.
Now, stir the egg yolk with a wire whisk until they slowly thicken into a smooth cream. If they thicken too much or become lumpy, immediately plunge the bottom of the pan in cold water, beating the eggs to cool them.
Continue on the heat again, beating until you can begin to see the bottom of the pan between strokes.
Now, start to incorporate the softened butter in dollops, continuing to whisk constantly, and moving the pan off and on the heat. When all the butter is incorporated, season to taste with salt and white pepper.
Remember that the Hollandaise sauce is served warm, not hot. The saucepan can be kept in lukewarm water for about an hour, whisking occasionally.
Break the end off the asparagus by bending them and letting them snap off where they are more tender. Discard ends.
Wash well. In a large saute pan, add water and salt and heat. Bring to a boil. Add asparagus and simmer covered for 4-5 min. until just tender.
Immediately remove and serve with the Hollandaise sauce.
Recipe Pro Tips!
Why did my Hollandaise Sauce Break?
Don’t try to cook the sauce too fast on high heat, add the butter all at once, or stop whisking or whisk too slowly. All of these can give you a broken sauce. Follow the recipe to the exact steps, and you will have a gorgeous, smooth, and delicious sauce every time.
As Julia says, if the egg mixture thickens too much or becomes lumpy, immediately plunge the bottom of the pan in cold water, beating the eggs to cool them.
Can you Keep Leftover Hollandaise Sauce?
Yes, make sure the sauce has cooled to room temperature, then cover tightly and refrigerate for up to 2 days. Heat gently on the stove to serve again.
WANT MORE OF JULIA CHILD’S RECIPES?
We are huge fans here, and I have been making her recipes for about 50 years. Here are some of my favorites.
Asparagus with Hollandaise Sauce – Julia Child’s Recipe
Ingredients
- 2 bunches asparagus firm, crisp stalks
- 3/4 cup butter 1 Tbsp. cold the rest softened
- 3 eggs yolks
- 1 Tbsp. cold water
- 1 Tbsp. fresh lemon juice
- Salt and white pepper
Instructions
- Beat the egg yolks in a small saucepan until they become thick and sticky. Add the water, lemon juice, and salt and beat for half a minute more.
- Add a Tbsp. of cold butter, but don’t incorporate it in the eggs yet. Place the saucepan now over low heat.
- Now, stir the egg yolk with a wire whisk until they slowly thicken into a smooth cream. If they thicken too much or become lumpy, immediately plunge the bottom of the pan in cold water, beating the eggs to cool them.
- Continue on the heat again, beating until you can begin to see the bottom of the pan between strokes.
- Now, start to incorporate the softened butter in dollops continuing to whisk constantly and moving the pan off and on the heat. When all the butter is incorporated, season to taste with salt and white pepper.
- Remember that the Hollandaise sauce is served warm, not hot. The saucepan can be kept in lukewarm water for about an hour, whisking occasionally.
- Break the ends off the asparagus by bending them and letting them snap off where they are more tender. Discard ends.
- Wash well. In a large saute pan, add water and salt and heat. Bring to a boil. Add asparagus and simmer covered for 4-5 min. until just tender.
- Immediately remove and serve with the Hollandaise sauce.
Equipment
Video
Notes
Nutrition
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. Go to JC100 on Facebook to see recent posts.
Comments & Reviews
Noshing with the Nolands says
Thanks all, it really is a delicious Hollandaise!!
torviewtoronto says
this looks wonderful
Adz Camacho says
Will try this…
yumgoggle says
I love the rich and silky sauce! Asparagus wouldn’t be at its finest without this delicious Hollandaise sauce…This is a keeper =)
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kitchenriffs says
Everything Julia did was genius. I’ve made this dish before, and it’s super. I have my own version of Hollandaise sauce these days, but it’s a derivative of her sauce. Good post – one can’t say enough about Julia. Thanks.