How can I fix a broken hollandaise sauce to get a smooth emulsion every time?

[Alexander.M]

I just tried to make a classic hollandaise sauce for my eggs benedict, but it broke and turned into a greasy, curdled mess. I'm not sure if my heat was too high or if I added the butter too fast, but now I'm wondering if there's a foolproof method to get that perfect, creamy emulsion every single time.

[Noah26]

I've rebuilt it after a few busts by keeping the heat gentle and adding butter in a slow, steady stream while whisking like crazy. It still takes a minute to settle, but when it comes together it's gloriously creamy and not greasy.

[Frank.J]

I used to rush the butter in and I swear it turned into curdled wallpaper paste. When I slowed way down and kept everything warm but not hot, it sometimes held. Then I added lemon too early and it split again; lesson learned, I think.

[KevinG]

One question: is the real problem the temperature of the eggs, the pan, or the butter, or something else entirely?

[Isabella.H]

I once wandered off mid experiment and came back to a greasy lump. I tried a quick whisk with a splash of hot water first, but that felt like a hack. Now I keep a backup plan, like a quick yogurt sauce or store bought hollandaise, just in case.