Why does my homemade hollandaise keep splitting even when I follow temperature rules?

[u/Sea-Ganache5349]

I’ve been trying to make stable hollandaise for months and it keeps splitting halfway through mixing. I followed standard recipes: egg yolks, clarified butter, lemon juice, pinch of salt. I use a double boiler to keep the bowl between 140–150°F, never letting it get hotter.

I tried two methods. First, slow drizzling melted butter while whisking nonstop. It emulsifies nicely at first, then suddenly breaks into oily liquid with egg curds. Second test: I warmed my butter slightly less, added a tiny splash of warm water early on. Same result, it holds for 2 minutes then separates.

My eggs are fresh, room temperature before starting. I don’t add lemon too fast. I’ve read hollandaise breaks from overheating, but my thermometer shows I’m staying under the danger zone.

Is this a water-fat ratio issue? Or am I damaging egg yolk lecithin in some other way? I see many recipes skip talking about yolk fat content. Should I add a stabilizer like a tiny amount of cream? I want to avoid commercial additives if possible.

I’m trying to understand the science, not just get a hack that works once. What’s the hidden failure point I’m missing?

[u/Particular-Wrongdoer]

Try Kenji’s blender method it’s pretty foolproof. You’re probably adding the butter too fast.