Hollandaise Sauce

This is for advanced cooks, because it requires a lot of patience and knowing when the egg is properly prepared or cooked or it has turned into scrambled eggs. There are short cuts to prepare Hollandaise sauce, but none that I know of keeps it stable. Stable? Well, the principle idea of Hollandaise sauce is suspending cooked egg yolks in clarified butter; when held to hot it will separate the sauce, when held too cold the butter will harden and reconstitute itself and the sauce is ruined.
Once mastered, there are so many variations of this sauce that can be made: Bourdelaise, Bearnaise, etc....

What we will need:
(yield......who knows)
1lb butter
6 egg yolks
Worcestershire sauce - 1/2 tsp
Tabasco sauce (optional) 1/4 tsp

Equipment needed:
mixing bowl or double boiler
Wire whip
Patience

Method:
I prefer to use unsalted butter like Plugra (creamy and unpasteurized) or Kerry Gold (Irish butter)......never use margarine or anything that is artificial and low fat butter......will not work! Trust me!
In a small sauce pan melt the butter and clarify.............how? Making sure the cream is strained or thrown away.
Keep it warm or just slightly above room temp to keep it from reconstituting and getting hard.
In a mixing bowl place egg yolks and add worcestershire sauce and mix.
If not using a double boiler, boil water in a large saute pan or sauce pan.
Place mixing bowl on top of it to slowly cook the egg yolks while continously being whisked/whipped.
Slowly drizzle in clarified butter while whipping.
Make sure the mixture emulsifies before continuing to add the butter.
When finished the texture and consistency should be that of a yellow mayonnaise.
If you've overcooked the yolks it will not emulsify, but looks as if a scrambled egg was mixed into melted butter.