[littlestymaar]

> I'm looking forward to trying a Hollandaise recipe next. It's much easier to make in a siphon than using the traditional technique over a water bath.

What? How does that work with a siphon? How are the eggs yolks cooking then? Or is using the siphon giving you the same texture without actually cooking the yolks?

[MilaM]

They are cooked by the hot butter and you can also put the siphon into a hot water bath for a short amount of time.

To be fair, the texture is not exactly the same as traditional hollandaise. But it's much easier to get it right.