Hi I'm a new user to the group, having just used the Hairy biker recipe for hollandaise sauce as a treat for Sunday brunch eggs Benedict.

225g/8oz butter, cut into pieces 4 tbsp white wine vinegar 1 small shallot or ½ banana shallot, peeled and very finely chopped 10 black peppercorns 1 bay leaf 3 free-range egg yolks pinch sea salt flakes pinch caster sugar Preparation method

For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Remove from the heat and pour the butter into a jug. Add enough water into a medium saucepan to come a third of the way up the sides. Bring to the boil, then reduce the heat to a simmer. Put the vinegar, shallot, peppercorns and bay leaf in a small saucepan over a high heat and bring to the boil. Cook for 1-2 minutes, or until reduced to two tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl and place over the pan of simmering water. Whisk the egg yolks with the salt and sugar until pale. Pour the vinegar mixture through a fine sieve onto the yolks and continue whisking until well combined. Slowly add the butter in a steady stream whisking constantly until the sauce is smooth, thick and shiny.It split terribly and would not be rescued by adding it to a new egg yolk whisked in a clean bowl over a pan of simmering water. I had to use goats milk butter as I have a cows milk allergy would this make a difference. 225g of butter seems an awful lot? It tasted fine Help.