What’s the trick to smooth hollandaise without breaking on a double boiler?

[Aaron11]

I’ve been trying to make a good hollandaise sauce for eggs benedict, but mine keeps breaking or tasting too sharp. I whisk it constantly over the double boiler and add the butter slowly, but it just never gets that perfect, creamy consistency. What’s the trick to getting it right?

[MiaJ]

The trick I learned to make hollandaise is to treat the yolk emulsion like a slow workout. Do the yolks with a splash of lemon or water over barely simmering water, whisking until pale and a touch thick, then drizzle warm melted butter in a thin stream while you keep whisking. If it looks like it’s breaking, pull the bowl off the heat for a few seconds and whisk in a little hot water to re-emulsify.

[GraceCM]

I used to have it break all the time. For me the temperature was the culprit—too hot and the eggs scramble, too cold and the butter won’t emulsify. I now keep the butter just warm, lift the bowl off the burner once it starts to thicken, and whisk steadily until it comes together.

[Mark.P]

Could it be the lemon balance you’re using is making it feel sharp, and not the technique? Maybe the butter scent and tang are fighting each other.

[Gregory63]

I also got tempted to try a blender or a stand mixer, but it never felt right. I eventually stuck with a slow whisk over a double boiler, even if it takes a while, and the texture sometimes still isn’t perfect.