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Traditional Hollandaise, beaten by hand in a double boiler for what can seem like hours, has a light, creamy nape texture. So can the hands-off version you make with your Bellini. Start with cold butter and add a final whipping without heat and you’ve got it.

Hollandaise is delicious over poached eggs, and folded into cooked spinach for a luxe version of creamed spinach. For a more assertive sauce that can stand up to grilled fish, poultry and meats, try Hollandaise’s cousin— Bearnaise.

Makes about 1 cup

4 egg yolks

9 tablespoons (4.5 ounces) butter, cold, cut into tablespoon-size pieces

3 tablespoons lemon juice

Sea salt and ground white pepper


1.     Fit the stirring blade into the work bowl. Add the yolks, butter and lemon juice. Set to 80 C on speed 3 for 5 minutes.

2.     Immediately whip (without heat) on speed 6 for 30 seconds. Season with salt and pepper and remove quickly from the work bowl to prevent the egg yolks from scrambling.

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