How to rescue a Hollandaise with too much lemon

I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay.

Could I rescue this sauce by immediately preparing another batch with no lemon juice and then whipping or folding the two batches together?

I would have to melt another stick of butter and separate four eggs, so assume it takes me 15 minutes from when the first batch is done to finish preparing the second batch.