Which of the Following Instructions About Making Hollandaise Sauce Is

Which of the following instructions about making hollandaise sauce is not correct?

A) If your sauce curdles, try adding a teaspoon of water and beating vigorously.
B) Make sure your peppercorn, salt, and vinegar reduction is cooled before you add the beaten egg yolks.
C) Use the freshest eggs possible, and beat their yolks in a round-bottomed stainless steel bowl containing your reduction over hot water.
D) Have your clarified butter as hot as possible, add it all at once to your egg yolk and reduction mixture in the bowl, and whip vigorously.