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

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.

Yeah, my GF has tried a couple times.

I bet my old immersion blender could do it. Had to get rid of it when I moved. :(