The 5 Mother Sauces – Easy Hollandaise Sauce
This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret to making a successful Hollandaise is to keep the heat at a low simmer so that the egg yolks don’t curdle, and to whisk constantly. This is one of the five mother sauces.
Easy Hollandaise Sauce 
2 tablespoons fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter melted and top foam removed
1/8 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
1/2 teaspoon salt
Preparation: 
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, Worcestershire sauce, and 1 tablespoon water. Whisk until the egg turns a light lemon color. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt and cayenne pepper, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve. Do not hold sauce on direct heat.
Tip: If you don’t have a double boiler you can use a small pot as the bottom and a stainless steel bowl for the top as long as the bowl can sit on top of the pot without touching the hot water. 
