Hollandaise Sauce

4 egg yolks

3 1/2 tbsp lemon juice

1 tbsp water

1/8 tsp Worcestershire sauce

1 pinch ground white pepper

1 tsp hot water, or more as needed (Optional)

1 cup butter, melted

1 pinch salt

In the top of a double boiler over simmering water, whisk egg yolks, lemon juice, 1 tbsp of water, Worcestershire sauce, and white pepper.

Add melted butter, 1 or 2 tbsp at a time, while whisking yolks constantly.

If Hollandaise begins to get too thick, add a tsp or two of hot water. Continue whisking until all of the butter is incorporated.

Whisk in salt, then remove top of double boiler from heat. Place a lid over the sauce to keep warm.