Easy Hollandaise Sauce

Directions

1. To begin on this hollandaise sauce recipe, first take the bottom portion of a double boiler and fill it partially with water. Ensure that the water is not touching the top part of the double broiler. Allow the water to come to a simmer.
2. Whisk together the egg yolks, Worcestershire sauce, lemon juice, one tablespoon of water, and the white pepper in the top of the double boiler. If you don’t own a double boiler, you may simply simmer a pan of water and rest a metal bowl on top – and this should do the trick. The key is to place your yolk mixture in before the metal bowl heats up such that it is able to warm up slowly.
3. Whisk the yolks constantly as you add the butter into the egg yolk concoction. Try adding about one tablespoon every few seconds. At this stage, whenever I find that the hollandaise is beginning to thicken too much, I add in one or two teaspoons of warm water. Ensure that you continue with the whisking till all the butter has been incorporated.
4. Thereafter, you may whisk in the salt and then turn off the heat. Cover the pan with a lid which will ensure that the sauce remains warm until it is ready to be served.