How do I fix a broken hollandaise sauce after whisking too fast?

[Scott47]

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[Gary52]

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[SofiaB]

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[EvelynWD]

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[GraceHT]

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[EmmaG]

I just tried to make a proper hollandaise sauce for the first time and it completely broke on me, turning into a greasy, curdled mess. I was so careful with my heat and whisking, but I think adding the butter too fast might have been my downfall.

[Adam.T]

I have been there it feels like a greasy mess when the emulsion splits and the sauce looks slick on the plate

[Jonathan_R]

I once tried to rush the butter in and it broke into oil I dumped it and started again

[Noah98]

I kept the heat low and whisked fast but all I got was a glossy pool and no real thick sauce

[Hannah_L]

For me the pan might have mattered the pan was thin and it heated unevenly and I swear the butter curdled then I got frustrated

[Jack_R]

I did not want to abandon it entirely so I walked away for a while then thought maybe the yolks need to be at room temp and a patient pace but I am not sure

[Jerry_T]

Do you think the issue was the butter going in too fast or something else