Key Lime Hollandaise


6 Each Egg Yolks
1 1/2 Tablespoons Hot Water
20 Fluid Ounces Clarified Butter
2 Tablespoons Key Lime Juice -- or more if needed
Pinch Salt
Cayenne pepper or Tabasco sauce -- to taste

Combine egg yolks and the 1 1/2 TB hot water in a bowl and thicken over simmering water, whipping constantly. (adding a little bit of the lime juice at this point will make the mixture more stable and less liable to 'break')
When eggs are a smooth custard, remove from heat.

Slowly add warm clarified butter, whipping constantly.

Add Key lime juice, salt and cayenne pepper.

Adjust flavor & consistency.

Great with Eggs Benedict.