Fill a pot with a couple of inches of water and bring it to a gentle simmer. Ensure that the water doesn’t touch the bottom of the bowl you’ll place on top.
In your heatproof bowl, whisk together the egg yolks and water until the mixture is smooth and pale in color.
Place the bowl over the simmering water, ensuring it fits snugly without touching the water. Continue whisking for about 3-5 minutes, until it begins to thicken and doubles in volume.
Once the yolks are thickened, remove the bowl from the heat and whisk in the lemon juice.
While whisking continuously, slowly drizzle in the warm clarified butter, starting with drops before adding in a steady stream.
Once all the butter is incorporated, taste and add salt and optional heat from Tabasco or cayenne.
Serve immediately over poached eggs, asparagus, or other dishes.
