Instructions: Heat butter in top of double boiler over hot (not boiling) water until just melted. With wire whisk, beat together non-dairy creamer, egg yolks, salt, lemon juice and water. Stir egg mixture into melted butter; continue to cook over hot water, beating until thick, about 8 minutes.

Makes 1 1/3 cups. Sauce may be stored in refrigerator and reheated.

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