Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by putting the sauce in a whipping siphon; you no longer have to make hollandaise at the last minute while pulling together the rest of your meal.
This is yet another example of the dozens of foundational recipes in our Basics chapter of Modernist Cuisine at Home that are not only approachable and versatile but very tasty, too.
Adapted from Modernist Cuisine at Home