Tip, clarify your UNSALTED butter before you start. I just microwave it until it starts to boil and then skim off the foam, make sure it cools a bit before you use it. For step 1, avoid salts as they break the emulsion you are trying to form, so no Worcestershire (if you must, you can add it at the end). Just start with the acid (vinegar or lemon juice) and egg yokes, slowly warmed in the double boiler while whisking fairly vigorously (and I stress what the recipe says, do NOT let the top pan touch the water -- you want to warm it up slowly not cook the egg yokes). When the mixture starts to thicken add the first 1 tbsp of hot water, let it cook a little longer and add another tbsp of water, when it starts to thicken again you are ready to move to step 2. It should take a while to reach this point, an electric whisk can speed this up (and save your arm) but don't over beat the eggs; let it take it's time. If it starts to thicken too much then you have too much heat. Remove from heat immediately and add 1 tbsp water -- if it's really bad another egg yoke might revive it. For step 2, make sure the butter is not hot. Just drizzle in about 1 tbsp at a time and then whisk until it's fully incorporated before moving on. Those finding this "too lemony", are you using the full cup of butter? Best of luck to all
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Tip, clarify your UNSALTED butter before you start. I just microwave it until it starts to...