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. Set Up Bain-Marie: Place a medium heatproof bowl over (but not touching) a saucepan with 2" of simmering water.
2. Warm Yolks: Whisk egg yolks with cold water and salt until the mixture is warm to the touch.
3. Emulsify Butter: Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated.
4. Finish Sauce: Continue whisking in the remaining butter until the sauce is thick and fully emulsified. Whisk in lemon juice, hot sauce, and Worcestershire.
5. Serve: Serve warm.
6. Yield: About 1 cup

Chef's Notes

• Keep the sauce warm in a bain-marie (warm water bath) or a Thermos.
• Do not hold longer than 90 minutes. If longer holding is needed, discard after 90 minutes and prepare a fresh batch.

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