10 Egg Yolks
1/4 cup Lemon Juice
1/4 cup Water
1/4 cup Cream Sherry
1/4 cup Tarragon Vinegar
1/2 tsp Tabasco Sauce, to taste
1 lb Butter, melted

Combine all ingredients except butter in top of double boiler. Heat water in bottom of double boiler to boiling point. With whisk, mix egg mixture over hot water until egg is creamy and lemon-colored (sauce will thicken to consistency of soft pudding). Remove from heat and continue to whisk while slowly adding butter. Makes enough hollandaise sauce to serve over 6 entrees.

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