Instructions: Combine first 5 ingredients in top of double boiler; bring water to a boil over high heat. Reduce heat to low, cook stirring constantly with a wire whisk, 4 minutes or until a thermometer registers 160 . Remove from heat immediately. Add butter in a thin stream whisking until blended.

Yield 1
cup

Notes: Served over Lump Crab Hash and Poached Eggs from Chef Ken Vedrenski of Woodland Resort and Inn Summerville, South Carolina

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