Ingredients
4 egg yolks
4 1/2 T fresh lemon juice
2 T cold water
1 cup clarified butter
salt & cayenne pepper to taste
1/4 t Worcestershire sauce
Preparation
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. Slowly whisk in the butter, 1 tablespoon at a time. Season with salt, cayenne pepper and Worcestershire sauce. Use immediately, or will keep in the refrigerator for 2-3 days.
