Hollandaise Sauce

1. 1

   Place egg yolks, lemon juice and water in a stanless steel bowl over boiling water, or use a double boiler. Cook whisking with a wire whisk until the mixture has the consistency of light custard, about 10-15 minutes.. Remove from the heat and whip until the custard slightly falls, about 1 minute.

2. 2

   Slowly whisk in the butter, 1 tablespoon at a time. Season with salt, cayenne pepper and Worcestershire sauce.

3. 3

   Use immediately, or will keep in the refrigerator for 2-3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.