Preheat a sous vide circulator or combination oven to full steam only at 155°F.
Place the egg yolks in a stainless steel mixing bowl.
Whisk the yolks together until fully dispersed and as fluid as possible.
Pour the yolks into a cryovac bag or zip lock bag. Cryovac the yolks.
Cook the yolks at 155°F for about 35 minutes. You can do this in the combi oven by adding a half-size hotel pan filled halfway with water to act as a water bath. Place the cryovac of yolks in the bath and put in the combination oven at full steam for 35 minutes.
Once the time has elapsed, squeeze the yolks out into a blender (preferably a Vitamix Prep 3). A good trick to get all of the yolk purée out of the cryovac bag is to use a bench scraper or plastic pastry bowl scraper to squeeze the contents out by pressing the bag against a flat surface while pushing upward with one of the tools.
Add the yuzu juice, water, Tabasco and salt to the blender and purée until smooth.
Transfer to a pastry bag to be used in additional recipes.