1. Start by warming up the water. Grab a small skillet or saucepan, and bring 2 tablespoons of water to a simmer over medium-low heat. Don’t crank that heat too high — this ain’t a boil, just a nice gentle bubble.

2. Butter time. Drop your heat to low. Now take your cold butter and whisk in one piece at a time. Let each one almost melt before adding the next. Patience is key — don’t rush it or your butter might break.

3. Bring on the flavor. Once all that butter is in and lookin’ silky smooth, whisk in your Cajun seasoning, honey, and lemon juice. Let that all come together into a glorious golden sauce.

4. Taste & tweak. Give it a quick taste — need more tang? Add a squeeze more lemon. Want it sweeter? Go on and add a touch more honey.

5. Serve warm, and serve often. This sauce is best served warm, right after makin’. Drizzle it on grilled chicken, corn on the cob, salmon, or biscuits — whatever you’re cookin’. Trust me, it’s lick-the-spoon good.