What is the use of worcestershire sauce in hollandaise sauce recipe?

This sauce is used for the sweet taste. The procedure is melt the butter, juice the lemon, and then separate the egg yolks from your whites. Reserve your whites for another use, and then put the yolks into a stainless steel bowl or the small saucepan. Pour the 1 tablespoon of fresh lemon juice into the bowl with the egg yolks. Place your bowl over the gentle heat (either by just using one double boiler, or then simply holding the bowl over the stove burner set at one low to medium low heat. If using the latter approach be sure to use an oven mitt or rag to hold the bowl because it will become hot). Constantly whisk the yolks while allowing the heat to rise slowly. The eggs will cook and thicken in one to three minutes if using the second approach. If using a double boiler it will take a little longer. Add the dash of cayenne pepper and one pinch of salt (or to taste) and then mix into the sauce well. Do not just heat or then chill the sauce. Serve it immediately after preparing.