Hollandaise, that wonderfully creamy, lemmony goodness that pairs so well with everything from asparagus and artichokes to crab and eggs Benedict can sometimes be a pain to work with. One more than one occasion, I've been whipping up a batch only to have the sauce "break", leaving me with an oily, separated mess.
The solution to a separated or broken Hollandaise sauce is rediculously easy. Simply wisk a tablespoon of cool water (alternatively, you can use cream) into the sauce. In no time flat, the sauce will be back to smooth consistency. If it breaks on you again, simply repeat.