In heavy-bottomed saucepot, combine Worcestershire, lemon juice and hot sauce. Turn heat to medium and reduce liquid mixture by two-thirds. Add whipping cream and bring back to a boil. Reduce heat and bring cream to a gentle simmer. Whisk frequently and simmer gently for 7-8 minutes, or until cream becomes thick. Turn heat off. Keep pan on the burner and whisk in the chunks of cold butter, several pieces at a time, whisking as the heat from the pan and reduced cream warms the butter and the sauce becomes emulsified. Once all the butter has been incorporated into sauce consistency, season with salt and pepper.