What’s the trick to making hollandaise stay smooth and emulsified?

[Jeffrey85]

I just tried to make a classic hollandaise sauce for my eggs benedict and it completely broke on me, turning into a greasy, curdled mess. I was whisking the egg yolks and lemon juice over the double boiler, then drizzled in the melted butter slowly like every recipe says, but it just never came together into that smooth, creamy emulsion. What's the trick to getting it right so it doesn't separate?

[Emma94]

I’ve ruined hollandaise a bunch of times. The times it comes together, it’s because the heat is steady and the butter goes in so slowly you barely notice it. Keep the yolks warm but not hot and whisk nonstop as you drizzle.

[NatalieUW]

One trick I tried was adding a tiny splash of hot water when it started looking greasy. It’s counterintuitive, but it steadies the emulsion and lets you keep whisking until it tightens.

[Edward82]

Could be the butter temperature or the pan setup. A wide, shallow pan and butter that’s melted but not smoking seems to help. If the yolks feel too cool or too hot, you’ll see signs sooner.

[Eleanor68]

I once wandered off topic in my head about other sauces, came back to the stove, and it still split anyway. Not sure if I’m solving the problem or just telling a story, but I kept trying and learned to reheat gently or start over rather than panic.