3D Hollandaise Sauce

6 egg yolks
12 tbsp unsalted butter (softened (no shortcuts here; let it sit out))
1/2 cup boiling water
2 tsp fresh lemon juice
A dash or two of Tabasco or a pinch of cayenne (because we like to live a little spicy)

Double Boiler Prep – Set up your double boiler like you’re preparing for a science experiment. Get the water in the bottom pot simmering over medium heat. Remember, we’re steaming, not boiling like maniacs.
Egg Yolks and Butter – In a heatproof work bowl (fancy term for a bowl that won’t melt), combine the egg yolks and softened butter. This is your creamy base of dreams.
Lemon Juice Ready – Squeeze your lemon juice and set it aside. Don't lose it in the chaos—you’ll need it for the grand finale.
Boiling Water Magic – Measure 1/2 cup of water and bring it to a boil in the microwave or on the stove. It’s the secret ingredient that makes this sauce unbreakable.
Game Time – Place your bowl of yolks and butter over the simmering double boiler. Immediately (and I mean immediately) pour in the boiling water.
Constant Stirring, Always Stirring – Grab a whisk and channel your inner artist. Stir constantly—no breaks, no phone checks—until the mixture thickens into silky smooth hollandaise. You’re aiming for 160°F if you’ve got a thermometer, or until it coats the back of a spoon like a dreamy sauce should.
Final Touches – Remove the bowl from the heat and stir in the lemon juice and a dash of Tabasco or a sprinkle of cayenne. Taste it. Adjust the spice level because you’re the boss here.

Leftovers? Sure, they can last up to 3 days in the fridge, but let’s be honest—this sauce never gets a chance to live that long.
Pair it with eggs, veggies, or just a spoon if no one’s watching.