How do i fix a broken hollandaise and get a silky emulsified sauce?

[Nathan.P]

I’ve been trying to make a proper hollandaise sauce for eggs benedict, but mine keeps breaking or tasting too sharp. I whisk it over a double boiler and slowly add the melted butter, but it just never gets that silky, rich consistency I’m after. What’s the trick to getting it perfectly emulsified?

[CamilaL]

i have been there. the sauce would break when the butter went in too fast. i learned to keep the heat gentle and to add the butter in tiny ribbons while whisking hard. it finally came together after a few tries

[KennethJ]

maybe the issue is temp of yolk or butter. if the yolk sits cold or the butter is hot it breaks. have you tried letting the yolk sit warm and then whisking the butter in slowly does that make sense to you?

[Frank.M]

one time i tried the blender and it collapsed fast. then i added a drop of warm water and kept whisking. it thickened a bit but i still did not feel confident about the texture

[Kyle_T]

i drifted off topic for a moment and thought about finish touches. a tiny splash of lemon or a pinch of salt can change the finish and make the shine feel lighter even if the emulsion is not flawless i am still chasing it