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Fill The Bottom Of A Double Boiler Part-Way With Water. Make Sure That Water Does Not Touch The Top Pan. Bring Water To A Gentle Simmer. In The Top Of The Double Boiler, Whisk Together Egg Yolks, Lemon Juice, White Pepper, Worcestershire Sauce, And 1 Tablespoon Water. Add The Melted Butter To Egg Yolk Mixture 1 Or 2 Tablespoons At A Time While Whisking Yolks Constantly. If Hollandaise Begins To Get Too Thick, Add A Teaspoon Or Two Of Hot Water. Continue Whisking Until All Butter Is Incorporated. Whisk In Salt, Then Remove From Heat. Place A Lid On Pan To Keep Sauce Warm Until Ready To Serve.
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