Set a glass or metal bowl over a pot of gently simmering water to make a double boiler (do not let the water touch the bowl).
Add egg yolks to the bowl. Using a metal whisk or wire whip, whisk the yolks constantly without overcooking the yolks. You'll know the yolks have thickened enough when you can draw a line through the yolks and yolks stay put. The line does not fill in.
Remove from heat and immediately stir in lemon juice. Off the heat, set a kitchen towel over pot of water and set bowl on top.
Starting with just a few drops at a time, whisk in the warmed clarified butter. Once the emulsion has formed, you can add butter more quickly.
Once all the butter has been added, taste for seasonings. Add salt and tabasco or cayenne pepper if desired.
Set aside in a warm (but not hot) place until you are ready to assemble the Eggs Benedict. If the sauce appears too thick, whisk in a few drops of warm water until desired consistency is reached.
Carefully slide each cracked egg into the simmering water. Poach as desired, about 3 to 5 minutes. Using a slotted spoon, carefully remove each egg. Using a paring knife or kitchen scissors, trim any jagged edges if desired.