Julia Child Fans

Julia Child Tarte Tatin is the famous upside-down apple tart that presents, as Julia wrote, “a lovely mass of caramelized apples” when you flip it onto the serving plate. Apples bake beneath buttery pastry until they …

Julia Child Crème Caramel is the dessert that looks like magic: silky vanilla custard unmolded onto a plate, surrounded by a pool of amber caramel that was once stuck to the bottom. It’s the French flan, …

This light, rich Julia Child chocolate mousse is made with dark chocolate, butter, orange liqueur, egg yolks beaten to the ribbon stage, and airy whipped egg whites — no cream needed. It takes about 20 …

Garlic lovers, this is your sauce. Julia Child Aioli is Provence in a bowl: raw garlic pounded to a paste, olive oil worked in drop by drop until you have a thick, pungent, golden emulsion. It’s mayonnaise’s …

This thick, glossy Julia Child homemade mayonnaise is made with egg yolks, good oil, wine vinegar, and dry mustard — and it comes together in about 10 minutes by hand or 3 minutes in a …

Watch butter melt in a pan. Keep watching. It foams, it settles, and then something magic happens. The milk solids toast. The color deepens to amber. The smell shifts from dairy to hazelnut. That’s Julia Child …

Before there were jarred sauces and cream-of-something soups, there was Julia Child Béchamel Sauce. Butter, flour, milk. Three ingredients that become the foundation of half of French cooking. Gratins, crêpes, lasagna, soufflé bases, cream soups. Master …

If hollandaise is the butter sauce for eggs and vegetables, Julia Child Béarnaise Sauce is the butter sauce for steak. Same technique, different personality. This one tastes like tarragon and wine and has a sharp edge from …

The sauce that scares people. The one that curdles just when you need it most. Except Julia Child Hollandaise Sauce isn’t hard at all. Warmed egg yolks, melted butter added drop by drop, a squeeze of lemon. …

Most people have been cooking scrambled eggs wrong their whole lives. Julia Child Scrambled Eggs are nothing like the rubbery curds you grew up with. French-style scrambled eggs are soft, creamy, almost like a custard that barely …