Hollandaise Sauce #3

Ingredients

• 2 large egg yolks
• 1 tbs cold water
• 1 stick butter, melted and skimmed
• 1 tbs fresh squeezed lemon juice
• Pinch cayenne, salt
• Dash Worcestershire sauce, Louisiana hot sauce

Directions

1. In a medium heatproof bowl set over (but not in) a large saucepan filled with 2" of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch.
2. Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated.
3. Continue whisking in the melted butter until the sauce is thick and emulsified. Whisk in the lemon juice, hot sauce and Worcestershire and serve warm. Makes about 1 cup.

Chef's Notes

• Keep the sauce warm in a bain marie (warm water bath) or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.