Rule of Tim - here's an odd one

Hollandaise is tempremental, I find that putting another egg yolk in a bowl and wisking while slowly adding the curdled stuff normall helps

However, I use two recipes for Hollandaise, one quick, one not so quick, and can be found in the cooks bible, Delias Complete Cookery Course....

Quick:

6oz butter 1 tbsp white wine vinegar 2 tbsp lemon 3 egg yolks pinch salt Melt the butter slowly in a seperate saucepan boil the vinegar and lemon juice. Blend the egg yolks and salt in a liquidiser (i use the hand held braun thingy..) and gradually add the boiling lemon/white wine. slowly add the butter once it has boiled and blend it in until all thickened.

Slow, about 75-85% success reduction part

2 tbsp white wine vinegar 3 tbsp water 1 slice onion 1 blade mace 1/2 bay leaf 6 peppercorns

sauce part

1 tbsp water 3 egg yolks 6oz butter lemon juice to taste salt and pepper

Put the reduction part in a saucepan and simmer until just 1tbsp is left. Strain into a bowl, and start adding the sauce part as follows: add 1 tbsp water, season and whisk in the egg. Place over a pan of just simmering water and add the butter 1/2 oz at a time, whisking and waiting until melted and thickened before adding the next bit.

Cook for 2 mins, taste add lemon juice and season if required.