Help with hopeless hollandaise! Please

[MinkyBorage]

I've only tried twice but both went wrong, first time, it looked great then I got a phone call and it got too warm and turned in to melted butter, is there anything I could have done to bring it back?
The second time it curdled, by which I think I mean that the egg seemed to cook without blending in to the butter so it wasn't thick and creamy. Is there anything you cn do to uncurdle an egg
I'm guessing that you can't take your eye off the ball when making hollandaise?

The 'easiest' way is to make the reduction, put into mixer-blender-type-thing, add yolks (the reduction should be cooled), turn on blender and gently pour in the melted butter. Good luck! You can add extra seasoning afterwards.

If it looks like it's curdling, it's a bit too warm: you can add another egg yolk or some cool water (water/lemon juice also helpful if sauce is very thick).

Nope, you can't take your eye off it while you're making it, but once made it will sit for a while over a bowl of hot (not boiling) water quite happily and can then be beaten down to the right consistency before serving.

Don't leave it too long, though, as it's a happy hunting ground for bugs.

Ooh thanks, it mentioned doing it like tht in the recipe I have, but said it would be better for large quantities, I guess it should be thought of as buter mayonnaise??? I'll try it your method next time. As a matter of interest do you know if there's anything that can be done to repair already ruined hollandaise though?

add cool water and beat it hard to attempt rescue.

Look up Delias "cheaty" way (pretty much what saythatagain said) - it always worked like a dream for us but now DH has gone all poncey and decided to do it "properly" - with about 50% success rate!

Nigella's easy version is to use egg yolks and butter, then add lemon juice and salt at the end.
If it all goes wrong, just start again in a clean bowl with a new yolk and slowly add the one that's gone wrong. The key is not to let it get too hot and not to rush!

x posts, thanks gizmo

great thanks all