Posted as an accompaniment to my recipe for Fried Crawdad Cakes (posted separately). Title: Hollandaise Sauce INGREDIENTS: 4 egg yolks (room temperature) 2 tsp lemon juice 1 lb. butter 4 Tbsp margarine 1/2 tsp Tabasco 1/2 tsp Worcestershire 2 tsp white wine salt to taste cayenne pepper (optional) Melt butter and margarine together; bring to boil. Remove from heat and let cool. After 5 minutes, skin foam from top. In steel mixing bowl, blend remaining ingredients. Place over steaming (not boiling) water. Never let mixing bowl touch water. Whisk mixture while allowing to warm, 6-8 minutes. Mix should be heated to slightly warmer than room temperature. When egg mixture becomes creamy and develops a sheen, remove from warming. Gently add the butterfat from the top, not the solids from the bottom. Whisk vigorously while adding. Add enough butterfat to thicken until almost the consistency of mayonnaise. If serving with highly spiced food, add cayenne pepper while whisking until color changes slightly. Serve immediately or keep warm until served.