In a microwave safe container or a small saucepan on stove top, heat Odell?s Seafood Butter until hot (110?F to 120?F). If the Butter is too hot it will cook the egg yolks and not blend with them.

In a blender, combine yolks and vinegar reduction and blend on high speed for several seconds. Eggs should start to turn a pale yellow. While the blender is running, remove center cap of lid or carefully remove the entire lid. Pour hot Odell?s Clarified Butter in a thin stream into egg mixture. If butter is poured in to quickly the eggs will curdle. Continue to blend until sauce starts to thicken. Add lemon juice. Add one tablespoon of hot water at a time to reach a desired creamy consistency. It may not be necessary to use the entire ? cup of hot water. Taste and adjust the seasoning with salt and pepper. Blend to incorporate.