Gently melt diced butter in a pan and remove from the heat. Blitz the egg yolks, crushed garlic and Dijon mustard in a food processor until smooth and then gradually pour in the melted butter whilst the processor is blending.
Keep adding until smooth and silky and then finish with lemon and a few drops of tabasco.
Keep in a warm place in a jug covered with the butter foil to seal from the open air and prevent a skin from forming. If you need to slacken the texture, stir in a tablespoon on hot water.