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In Winbox or the web interface, navigate to **IP > DNS**. Here, you'll find the DNS settings. We need to make a few changes.
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The traditional method, often using a double boiler, is the tried-and-true way to ensure that your sauce doesn't scramble. First, you'll need a double boiler or a heatproof bowl that fits snugly over a saucepan of simmering water. The key is to keep the water simmering gently, not boiling, to prevent the egg yolks from cooking too quickly. Add the egg yolks to your bowl (or the top of the double boiler) along with a tablespoon or two of cold water, and whisk vigorously. The purpose of cold water here is to allow the egg yolk to be properly whisked, making it emulsified. Whisk constantly until the yolks become pale and slightly thickened – it should take about 2-3 minutes. Next, gradually drizzle in the melted, clarified butter, whisking constantly. You want to introduce the butter slowly to allow the emulsion to form properly. Keep whisking, and your sauce will start to thicken. Once the butter is incorporated, remove the bowl from the heat. Stir in the lemon juice, salt, and white pepper to taste. And voila! You've made **_Hollandaise sauce_**! However, remember that the sauce will thicken even more when removed from the heat, so be careful not to overcook it or it will become too thick. If it gets too thick, you can add a little bit of warm water to thin it out. Keep in mind that constant whisking is the key; it prevents the egg yolks from scrambling and helps achieve that creamy, smooth texture.