Hollandaise Sauce

6 large egg yolks
3 Tablespoons (30 ml) fresh lemon juice
3 dashes of Worcestershire sauce

1 ½ cups salted butter, melted, warm

Place yolks, lemon juice, and Worcestershire sauce into a blender; the Vitamix with Aer Disc is preferred.

Start the blender at its lowest speed, slowly increase to level 8, and blend for 30 seconds.

Remove the lid plug while the machine is still running, and slowly pour warm butter through the opening. As the mixture begins to thicken, the butter may be added faster. Finish pouring the butter, and after blending for another 30 seconds, replace the lid plug. Increase to its highest speed and blend for 3 to 5 seconds.

Serve immedately.