If you’ve been too enthusiastic pouring the butter into your Hollandaise and the sauce breaks (looks like it’s curdled), it means that the eggs have either started to scramble or they haven’t had time to absorb all the butter. As soon as you see this start to happen, drop an ice cube into the sauce and process or blend until the ice is totally combined. You may need to add more than one cube, but do them one at a time until the sauce starts to look smooth again.
