Egg yolks - 6
Clarified butter - 1 lb.
Lemon juice - 1 lemon
Tabasco sauce - to taste
Salt - to taste
White pepper - to taste
Mix the lemon juice and the egg yolks together. Beat them over a water bath until they have the body of half whipped heavy cream. (You have to be stirring all the time or the egg yolks will scramble ruining the sauce.) When you have achieved this texture, remove from heat and start adding the butter very slowly while whipping the whole time. If the mixture gets too thick, then add a little warm water. (I usually take it from the water bath.) When it is thick enough, add the tabasco sauce, salt and pepper to taste. Serve immediately.
