Key Lime Hollandaise Sauce

6 egg yolks
1 1/2 tablespoons hot water
20 fluid ounces clarified butter
2 tablespoons Key lime juice, or more if needed
Pinch of salt
Cayenne pepper or Tabasco sauce, to taste

Combine egg yolks and 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 and consistency.