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Try whisking harder and pouring slower to achieve an hollandaise that isn't split.
If you whisk by hand then twist a kitchen towel into a diagonal tube and make a ring on the bench with it to hold the bowl so you can whisk harder.
Also, don't overheat it when keeping it at temp. Normally just leave it sitting over a pot of warm water or on top of an oven with a barrier to keep the direct heat off it.
I don't cook. But, ty for the advice.
I love a Benedict, that sauce is hard to get right. I gave up after a while, always turns out grainy.
I've had some luck doing it in the blender
I bet my old immersion blender could do it. Had to get rid of it when I moved. :(
Yeah, my GF has tried a couple times.