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Melt the 1/2 cup butter in a small saucepan over low heat until fully liquid, then remove from the heat and set aside — keep it warm but not hot.
Bring about 1 inch of water to a bare simmer in a medium saucepan. Combine the pasteurized egg yolks, cold water, and lemon juice in a heatproof bowl and whisk until the mixture is pale and slightly thickened, about 1 minute.
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