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Melt butter in a small saucepan and set aside, keeping warm. Place egg yolks into medium size metal bowl and whisk until thickened – 2 to 3 minutes. Add the Fustini’s Sicilian Lemon Balsamic Vinegar and the hot sauce, place over a pan of simmering water, and cook until the bottom of the bowl is too hot to touch. Add the tablespoon of chilled butter and stir until fully melted. Add the heavy cream and remove from the heat. Whisk the melted butter into the sauce in droplets and season with salt and pepper. Serve the Hollandaise immediately.
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