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.