Eggs : Hollandaise Sauce

• 2 large egg yolks
  
• 1 tablespoon water
  
• 1/8 teaspoon salt
  
• 1 /2 cup (1 stick) unsalted butter, melted
  
• 1 tablespoon fresh lemon juice
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  

Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm.

Slowly add the warm butter, a tablespoon or so at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened. Whisk in lemon juice and TABASCO^® Sauce and serve immediately.

Makes about 1 cup.