Hollandaise Sauce Recipe

Ingredients

• 2 Tsp Red Wine Vinegar
• 2 Tsp Fresh Lemon Juice
• 3 Egg Yolks
• 1/2 Cup Clarified Butter, warm
• Kosher Salt & Cayenne Pepper
• 1 Dash Crystal Hot Sauce
• A few drops Worcestershire Sauce

Directions

• Place the vinegar, lemon juice, and egg yolks in the top deck of a double boiler. The water in the lower deck should be hot but not boiling.
• Whisk slowly until you see the yolks start to coagulate on the sides. If the pan gets too hot, remove it from the heat for a minute, whisking constantly.
• Whisk while cooking, minding the bowl temperature, until the yolks are lighter in color and do not leave yellow streaks when the whisk goes through them. If you see any signs of scrambling, remove the bowl from the heat.
• When the yolk/acid mixture is good and thick, remove from the heat and slowly drizzle in the clarified butter, whisking constantly, until incorporated.
• Add the hot and worcestershire sauces, and season to taste with the salt & cayenne.
• If the sauce is a little too thick, you can thin it down with a few splashes of hot water. Makes about 2/3 Cup.