Hollandaise Sauce

Ingredients:

• 3 large egg yolks
• sea salt
• fresh cracked pepper
• 1/2 lemon, juiced
• 1/2 cup butter, melted, clarified
• Dash of tobasco sauce, or a pinch of cayenne pepper
• Dash of worchestershire sauce

Directions:

1. Melt butter and skim the curd off the top until the butter is clear
2. Place egg yolks in a stainless bowl and whisk
3. Prepare a double boiler; place the bowl over the double boiler and start to whisk
4. Do not cook the eggs
5. Wisk until the egg yolks become creamy and somewhat thick
6. Remove from the double boiler and very slowly drizzle clarified butter into mixture while constantly whisking
7. Sauce will become thicker and a ribbon consistency
8. Squeeze fresh lemon juice, salt, pepper, tobasco and worchestershire sauce
9. Keep in a warm place so the sauce does not break
10. Great for eggs benedict, fish, chicken, vegetables, etc.Bearnaise SauceAdd 1 tbsp. Chopped Tarragon, and 1 tbsp. Chopped Parsley