How do you save spit Hollandaise sauce?

Question

Mine keeps coming out lumpy, please help...

Answer 1

You must add the butter slowly, a small bit at a time, quickly beating in each addition before you add the next. Make sure you scrape the mixture from the sides and bottom of the pan. When the sauce is as thick as heavy cream, you may beat in the butter by half tablespoons. It takes about 5 minutes to create the final emulsion.

To save one that's already curdled, providing you haven’t overcooked the egg yolks, it can be formed again. Simply whisk the broken hollandaise gradually into another beaten egg yolk. Then serve it immediately. It won’t be quite as delicate, but it will be fine.

Answer 2

Put in the blender and add a couple Tbsp. very hot water to it

Your heat is too high!