4 egg yolks, separated with as little membrane as possible, room temp
Juice of 1 lemon
1 - 2 dashes of tobasco (or other cayenne hot sauce)
1 tsp salt
1/4 tsp white pepper
3 sticks unsalted butter
Place butter into sauce pan over medium low heat. Once melted, skim butter solids from surface until melted butter is clear (clarified). Once butter is clarified turn heat up to medium-high heat until it reaches 280 degrees (aprox 3 - 4 minutes).
While butter is warming place other ingredients into food processor. Blend on high until well incorporated. Add hot butter slow steady stream until desired consistency. (should be thinner than mayo but thicker than heavy cream.)
Transfer to bowl and keep in warm place. Adjust seasoning to taste.