Creamy Hollandaise Sauce
- 4 egg yolks
- 1/8 tsp (2-3 dashes) Worcestershire sauce
- 1 tbsp water
- 3.5 tablespoon lemon juice (1 lemon)
- 1/2 cup (1 stick) melted butter
- 1/4 tsp salt
- 1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- 2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.
egg yolks, worcestershire sauce, water, lemon juice, butter, salt
Taken from www.epicurious.com/recipes/member/views/creamy-hollandaise-sauce-51904141 (may not work)