Ep 13. The French Chef: The Hollandaise Family

The French Chef with Julia Child season 9 episode 13, titled "The French Chef: The Hollandaise Family," is a culinary exploration of the versatile and classic sauce hollandaise. Host Julia Child takes viewers on a step-by-step journey through the preparation and variations of this French delicacy.

The episode begins with Child demonstrating the traditional method of preparing hollandaise sauce on a double boiler on the stovetop. She carefully explains the necessary techniques, such as whisking constantly and maintaining the right temperature, to achieve a smooth and silky consistency.

Next, Child introduces viewers to the variations of hollandaise, including Béarnaise sauce, made with tarragon and shallots, and Maltaise sauce, made with orange juice and zest. She shows viewers how to adapt the basic hollandaise recipe to create these delicious and popular sauces.

In addition to the classic uses of hollandaise on dishes such as eggs Benedict, Child also shares unique serving suggestions for the sauce. She demonstrates how to use hollandaise as a glaze for fish or chicken, as a topping for vegetables such as asparagus or artichokes, and as a base for soufflés and quiches.

Throughout the episode, Child emphasizes the importance of using fresh and high-quality ingredients, as well as taking the time and care necessary to properly prepare the sauce. She offers troubleshooting tips for common hollandaise problems, such as curdling or splitting, and demonstrates how to salvage the sauce.

As always, Child's joy and enthusiasm for cooking is contagious, making this episode an enjoyable and informative experience for both novice and experienced home chefs.

Overall, "The French Chef: The Hollandaise Family" is a delightful and educational exploration of the classic French hollandaise sauce. Viewers will come away with a new appreciation and understanding of this versatile, delicious, and sometimes challenging sauce.