Before you start, make sure that all your ingredients are at room temperature. This helps with emulsification. Measure everything out so you’re ready to go. While the butter should be melted but not hot, it needs to remain warm enough to maintain the sauce's texture.

In a medium bowl, whisk the egg yolks until they’re thickened and pale. This will take about 1 to 2 minutes. You want a nice fluffy texture. The eggs will serve as the base for your sauce.

Stir in the Dijon mustard and chilled water to the whisked egg yolks. Keep whisking until well combined. The goal is to create a smooth mixture.

If you're working with a double boiler, this is where you want to place the bowl over a pot of simmering water, but remember my method simplifies it. You can also use a heat-proof bowl.

Gradually drizzle in the warm melted butter while whisking continuously. You'll see the mixture start to thicken. Be sure to pour slowly, as adding the butter too quickly can lead to separation.

Once you have a nice, creamy texture, add the fresh lemon juice. Whisk in the garlic powder, salt, and cracked pepper. Taste and adjust the seasoning as needed. You want to find that perfect balance between rich and tangy.

Keep your hollandaise sauce warm (but not hot) until ready to serve. If it gets too thick, whisk in a splash of warm water. This sauce is best enjoyed fresh but can be kept in warm conditions for a little while.