In a medium sized bowl, place egg yolks and water.
Whip off the heat for 2-3 minutes until light and frothy.
Over a boiling water bath, cook egg/water mix, stirring constantly, until the mixture resembles a custard and ribbons can be formed.
Be careful not to overcook!
If you do overcook the eggs, youíll see lumps where the eggs have cooked.
Make sure the egg mix is cooked enough or your sauce will separate.
Slowly add warm clarified butter to mixture, stirring constantly until all butter is absorbed.
If it seems to be getting too thick, add a little warm water.
Add lemon juice, cayenne pepper, and salt.
Taste for salt and acidity, adjust if necessary.
Add tomato puree, tomato paste and basil.
Put in a double Bain Marie and store in steam table.
Stir well before ladling.
This sauce goes on the Italian Eggs Benedict.