Creole Hollandaise Sauce

½ pound (2 sticks) unsalted butter
2 egg yolks
1 teaspoon white wine
1 teaspoon lemon juice
½ teaspoon Chef Paul Prudhomme’s Magic Pepper Sauce®
¼ teaspoon Worcestershire sauce
1 teaspoon Chef Paul Prudhomme’s Seafood Magic®

Melt the butter in a small saucepan over low heat, then set aside. In the top pot of a double boiler (see NOTE), whisk the egg yolks and all remaining ingredients together. Whisk constantly until the egg yolks are thick and creamy, removing the bowl from the pot as necessary to not scramble the yolks. Then place the bowl on a heat safe surface and slowly drizzle in the melted butter, about ¼ cup at a time, being sure to fully incorporate into the sauce before adding more. When butter is fully whisked in, serve immediately.

NOTE: If you don’t own a double boiler, you can use a small to medium sauce pot, and an oven-safe glass or stainless bowl that fits inside the pot. Fill the pot about ¼ full with water, leaving enough room so the bottom of the bowl does NOT touch the water! Bring to a boil, then reduce heat to a simmer and place the bowl into the pot. Then add the ingredients as instructed above. Be sure to use potholders when handling the bowl, as it will be hot!!