Looking for something with a little kick for your morning eggs? Try this Chipotle Hollandaise sauce that is ready in minutes and so easy to make!
Hollandaise is a classic French sauce. It's creamy but made without cream. It sounds complicated but really isn’t, and makes everything taste like you are at a Michellin star restaurant.
But, rather than top it with a dash of paprika, we thought why not use a chipotle pepper! It's our favorite spice after all. That smokey deliciousness just takes everything to the next level.
You may have heard that hollandaise is difficult to make, but I promise this blender hollandaise is an easier way to make and nearly foolproof as long as you follow a few quick tips. So, let’s get into it!
Looking for some dishes to try this homemade hollandaise on besides a Mexican eggs benedict? - try these
Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
Salted Butter: The base of the best hollandaise is butter! I prefer to use salted butter rather than unsalted butter with salt added separately to the sauce. You can always add a pinch of salt if desired but I like to keep this simple hollandaise sauce recipe easy.
Substitutions: Any kind of butter or ghee can be used.
Egg Yolks: Egg yolks are key to hollandaise sauce because of a super cool fatty substance called lecithin. This substance is fat and water soluble so when it’s combined with the butter the two essentially open up for a warm embrace and never let go!
Substitutions: Sorry, no substitute for this.
Lemon Juice: Ok, another super cool science thing - adding lemon juice lowers the pH of the egg mixture. When the pH lowers, the temperature at which the eggs curdle increases, therefore giving you more time to make the sauce! It also adds a nice tang.
Substitutions: You can use white vinegar in place of lemon juice.
Chipotles in Adobo: Chipotle peppers are dried jalapenos and can be found in their dried form, whole in adobo sauce, or diced and packed in adobo. I prefer to use diced and packed in adobo because it's easier to measure out.
Substitutions: Any kind of chipotles packed in adobo can be used. They are typically found next to the tortillas and salsas in a small jar. One teaspoon of chipotle powder can also be used.
How to Make This - Step by Step
Step one: Melt butter either on the stove on medium heat or in the microwave. If melting the butter in the microwave, be sure to cover it as it has a tendency to explode. Heat until the butter is bubbling and boiling, about 1-2 minutes in the microwave. While this heats up, separate your egg yolks. Save those egg whites for our tasty Egg White Wraps!
Step two: Add everything except the butter to a high powered blender and blend on high speed until combined and smooth.
Step three: While the blender is on, open the top spout and slowly pour the melted butter into the blender. Keep the blender running until the sauce begins to thicken. It should only take about 30 seconds. If the sauce is too thick, you can add 1 teaspoon of water at a time to thin out the sauce until you have reached the desired thickness.
Step four: Enjoy this sauce warm on top of eggs benedict and poached eggs!
Watch How to Make This - Step by Step
The butter for hollandaise sauce has to be hot! If the butter is warm or low heat it will not emulsify with the eggs. So make sure the butter is super hot but also be very careful when heating it up in the microwave! Butter can explode in the microwave and make a mess so be sure to cover it with a plate or something similar.
Facts and Common Questions
Hollandaise sauce is a rich sauce made of butter, egg yolks, and an acid. It is a traditional French sauce that is seen all across European menus.
No, the eggs are cooked during the emulsification. As the hot butter is slowly added, the eggs slowly cook without curdling.
Not really.. You can use an immersion blender but the chipotle peppers will not be smooth. Plus, with the potential of curdling, it's always helpful to use a blender in order to fully control how fast the hot butter is added.
Hollandaise sauce is a rich and savory sauce that goes well on meats, potatoes, and eggs. It's most well known for being poured on eggs benedict which features a poached egg on top of Canadian bacon and an English muffin. This hollandaise chipotle sauce is also tasty on hash browns, steak, and chicken!
Want to Save it for Later? Here’s how!
Hollandaise keeps really well in the fridge but cannot be frozen. To store it, just keep the sauce in an airtight container and store in the fridge for up to 1 week.
To Reheat: When you are ready to use it, let it come to room temperature before enjoying or use it cold. It cannot be reheated in the microwave because the eggs will begin to curdle. I like to store it in a glass jar and then place it in a pot of boiling water to slowly bring the temperature up.
Although hollandaise is often attributed to the French (I always do), it is also said that it was created to imitate a Dutch sauce that was made for a Netherland king. Even its name means “from Holland”. So, where the authentic hollandaise sauce recipe truly comes from - who really knows? Might as well just call it eggs benedict sauce. (source)
More Joyful Recipes!
Need more to make after this chipotle hollandaise sauce recipe? Try these!
Did you try this and love it? Leave us a review, we would love to hear from you!
- ½ cup salted butter
- 4 egg yolks
- 2 tablespoon chipotle in adobo sauce
- 1 tablespoon lemon juice
- Melt butter in a saucepan on the stove or in the microwave until bubbling. If using the microwave, cover it with a plate or similar item to prevent the butter from exploding (because it will).
- Add everything else to the blender and blend until smooth.
- While the blender is running, remove the top spout cover and slowly pour the melted butter into the egg mixture. Continue to blend until a thick sauce forms, about 30 seconds. If the sauce is too thick, you can continue to blend and add 1 teaspoon of water at a time until your desired texture is reached.