Instructions: Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt and pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds.

Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Pour the sauce into a small bowl and whisk in the ketchup and Tabasco sauce.

Makes about 1 cup.

(*Note:
This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than one double batch.)

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