Classic Hollandaise Sauce

1. 1

   In a medium heatproof bowl set over (but not in) a large saucepan filled with 2 inches of simmering water, whisk the egg yolks with the cold water and salt until warm to the touch.

2. 2

   Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated.

3. 3

   Continue whisking in the melted butter until the sauce is thick and emulsified.

4. 4

   Whisk in the lemon juice, hot sauce and Worcestershire and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.