What went wrong making hollandaise for eggs benedict and how can I fix it?

[Jerry16]

I’ve been trying to make a proper hollandaise sauce for eggs benedict, but mine keeps breaking or tasting too eggy. I whisk constantly over the double boiler and add the butter slowly, but it just never gets that perfect, velvety texture I’m after.

[NicholasH]

I used to chase that velvet gloss in hollandaise sauce too Then I learned to keep the heat very gentle and to add the butter in a thin stream while whisking The texture finally comes together but it still takes patience

[George85]

I tried clarified butter and a cooler pan It helped a bit but it still broke once and I blamed the whisk a little too The eggy taste was my signal that I tipped the heat in the wrong direction

[RileyA]

Maybe the real issue is the lemon balance Not totally sure but too much lemon makes the finish sharp and the sauce seems thin If the yolks start cold it can feel stubborn

[Layla_W]

There was a time I drifted away from the double boiler and the sauce did not emulsify Now I go back to a gentle steam but I keep an eye on the temperature by feeling the bowl rather than a thermometer The lesson is that small shifts add up and I am still chasing that perfect look