Anyone else have this problems sometimes?
Little tiny bubbles that reduces the smooth appearance of the finished sauce, that kind of makes it looks like it is starting to split but is not.
When you are serving it you kinda mix it with your spoon. Also the butter solids might be causing some of the foaming and bubbles.
I don't know, it's just the way it is. Either that or someone is pregnant, because that's what a broken hollandaise means.
Use a food processor to make your hollandiase. I put the yolks, lemon juice and a little water in a metal bowl and start whisking them over simmering water, add a little warm butter to get it started, then transfer that to the food processor and let it rip. It does a much better job of creating a thick, creamy hollandaise than you'll ever get by whisking it by hand. And no bubbles.
I had this problem A LOT when I worked the line in my earliest cooking days. The solution for me was whisking a little slower, which allowed the eggs to come up to the proper temperature. I think for me, I feared OVERCOOKING the yolks. So I would beat them as fast as I could. By slowing down and allowing the heat to rise appropriately, the eggs thickened and the small, foamy bubbles went away. Mess with your speed and flame temperatures, and eventually you will learn the sweet spot. Adding a little lemon juice or water before whisking will help slow the cooking process too. Best of luck!
I think something is too cold--probably the eggs.
Try to get everything at equal cool room temp before you start.(Don't be in a hurry to mix. Slow is better. Take your time and enjoy.) Remember that you are combining things that live quite separate lives.
(Also, glass or ceramic bowls work better for me than metal--who knows why?)
I really enjoyed the science of it when I found this article: