Hollandaise Sauce

Preparation : Start by separating the eggs. Save the whites for other recipes, such as meringue (egg whites freeze well if covered in a container with a tight sealing lid). In a metal bowl, place egg yokes, water, lemon juice, and the Tabasco sauce. Using a double boiler, heat the egg mixture, whisking constantly so that the eggs do not scramble. When the eggs cook to the consistency of heavy syrup, remove from heat. Add the clarified butter to the eggs at a rate of 2 tablespoons per egg yolk. Slowly whisk the butter into the egg mixture so that the sauce will not separate. Adjust to taste with salt and pepper.