Instructions: In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot sauce, and water, together. Set the bowl over a pot of simmering water. Whisk the mixture until pale yellow in color and frothy. Slowly whisk in the melted butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce is thick. Fold in the sauteed mushrooms and reseason if necessary.

This recipe yields about 3/4 cup of sauce.

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