In a stainless bowl set over a pot of simmering water on medium heat, whisk the egg yolks with the lemon juice---taking the bowl off the pot from time to time to temper the heat and keep the yolks from scrambling, but whisking constantly---until a ribbon forms when you lift the whisk.
Vigorously whisk in the butter a few drops at a time, alternating with a few drops of the water, until all is thoroughly incorporated. Whisk in the tasso, garlic, hot pepper sauce, Worcestershire, and salt. Serve immediately.
Yield: 1 1/3 cups