Hollandaise Sauce

Since this recipe comes from the Red Lion Inn, we trust it to be excellent.

Hollandaise Sauce

4 egg yolks, unbeaten

4 1/2 TB fresh lemon juice

12 TB frozen clarified butter

salt and cayenne to taste

1/4 tsp worcestershire sauce

-Place egg yolks, lemon juice and 6 TB butter in small saucepan. Cook over low heat, stirring continuously with wooden spoon.

-When butter has melted, add remaining butter and stir until sauce thickens.

-Add salt, cayenne and worcestershire sauce.

Suggested serving over Chicken Almondine, Veal Oscar.