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put crushed peppercorns in aa stainless steel panwith a tablespoon of vinegar,reduce to 1/3add a tblspn cold water remove from the heat, mix in egg yolks with a whisk return to a GENTLE heatwhisking all the time untill it thickens like cream again remove from the heat then GRADUALLY whisk in the melted butter slowly
if it curdles add a tablespoon of boiling water or place an egg yolk with a tablespoon of water in a clean pan and add already made curdled hollandaise sauce

DG do the sauce the "cheats way" Use clarified butter get it boiling hot, whisk the yolks with the vinegar reduction, place in blender/mixer on full whack, pour the butter in a steady continuous stream. The main probs with all butter sauces are :- recipe imbalance, eggs over cooked, butter too hot & not clarified, butter added too quickly with insufficient whisking

Thanks Phil I will let Johnnie know.
Stoner you have a PM

a drop of cream or water just before you get to the last few tablespoons of clarified butter. dont add too much cream coz then it'll become a sauce mousseline. all the best for you and your pal

'A friend', is it?