Hollandaise

• 3 Egg Yolks
• 1 tbsp White Wine Reduction- (start with 2 tbsp)

Combine the egg yolks with the reduction & water in a large bowl. Place the bowl over a simmering water bath. To control the temperature, ensure the water does not touch the bottom. Pour in clarified butter ¼ cup at a time constantly whisking until the mixture starts to emulsify and becomes a velvety texture; if not, eggs may scramble. Fold in lemon juice, cayenne & Worcestershire sauce