Saturday brunch rush, 40 orders in, and my hollandaise broke mid-pour

We were slammed at the diner in Jersey City, I had four eggs benedict tickets hanging, and my blender decided to quit right as the butter hit the yolk. I stood there for maybe ten seconds with a ladle in my hand, then just dumped the whole thing into a cold metal bowl and whisked in a splash of hot water from the pasta pot. It came back together enough to pass, barely, and I've been doing it that way ever since, even with a working blender. The water trick sounds wrong, but it bailed me out of a Saturday I'd rather not repeat. Anybody else have a weird fix that only works under pressure?

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