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In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, salt, Tabasco, and water until pale
yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
Add the tasso and continue whisking for 30 seconds. Serve immediately. Yields 3/4 cup.
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