Step 1

In a heatproof bowl, beat together egg yolks, lemon juice, salt, paprika, and cayenne. Place the bowl over a saucepan of simmering water and constantly whisk the egg mixture to prevent the egg from scrambling.While whisking, slowly drizzle hot butter into the egg yolk mixture until all the butter is used. If needed, pause in between small additions of butter and remove the bowl from heat if the sides of the bowl gets hotter than comfortable to hold.Once all the butter is added, remove the hollandaise sauce from the heat. If the sauce is too thick for your liking, whisk in some water, about 1 teaspoon at a time, until it's your desired thickness. Adjust the seasoning with more salt, cayenne, and hot sauce to taste.

Step 2

*If using hand blender, use a tall container.*Add egg yolks, lemon juice, and seasonings to the blender or food processor. While blending on low speed, stream hot butter slowly into the the blender and blend the mixture until it's pale, fluffy, and thick.Adjust the thickness of the hollandaise with a small amount of water if necessary (start with 1 teaspoon). Season the hollandaise with more salt, paprika, cayenne, and hot sauce as needed.

Step 3

Whisk together the egg yolks and lemon juice. While whisking, stream hot butter slowly into the egg yolks just to combine everything. Season hollandaise with salt, paprika, cayenne, and hot sauce to your preference. Strain the sauce through a sieve into the siphon canister. Charge the canister with one iSi nitrogen cartridge then shake it vigorously for about 16 times.Keep the canister in 150°F water bath until needed.