This Chipotle Blender Hollandaise is SO easy and SO delicious! It’s rich, creamy, and zesty thanks to the addition of chipotle en adobo peppers. Preparing it in the blender makes for a nearly foolproof hollandaise that comes together in less than 30 seconds!
This Blender Chipotle Hollandaise is delicious AND easy, I swear! All you need are 4 ingredients and a blender and you’ll have PERFECTLY creamy hollandaise in less than 30 seconds. No fiddling with whisking over the stovetop and agonizing over whether or not the sauce is going to break on you.
This Blender Hollandaise recipe is nearly foolproof. I’m one of those impatient people whose butter drizzle is more like a healthy stream. And I have yet to screw up this hollandaise sauce!
The obvious play here is to drizzle it over poached eggs in Eggs Benedict, but this Chipotle Hollandaise is seriously amazing on everything from breakfast tacos to crab cakes. It’s decadent, rich, and a little fiery.
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How do you make Chipotle Blender Hollandaise?
This blender hollandaise recipe requires only 4 ingredients! Egg yolks (from large eggs), fresh-squeezed lemon juice, butter, and chipotle en adobo pepper sauce.
- 3 egg yolks (large)
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon chipotle en adobo sauce (just the sauce, not the pepper)
- ½ cup butter (either salted or unsalted, melted and hot)
See recipe card for quantities.
Tips for a successful blender hollandaise sauce
Handle the eggs first. Separate the eggs right from the refrigerator, while still cold. Trust me, it's easier that way. Then, let the egg yolks come to room temperature, for at least 15 minutes. The sauce will emulsify better when the temperature of the egg yolks is closer to the temperature of the hot butter. Which brings me to...
Melt the butter and keep it hot! This is necessary for the sauce to emulsify. You can melt the butter on a stovetop or in the microwave.
Use just the sauce that comes with chipotle en adobo peppers. If you use a whole chipotle en adobo pepper the resulting sauce will be quite thick. I like the Embasa brand of chipotle en adobo peppers because they usually have more sauce packed in with the peppers than some other brands.
Pay attention to how long you blend the hollandaise sauce. The longer it blends, the warmer it will get. The friction of the blades will heat up the sauce; as the sauce gets warmer it will thicken. But too much heat will cook the yolks and you don’t want that.
Instructions
Add egg yolks, lemon juice, and sauce from chipotle en adobo peppers into the container of a blender.
Cover and blend for 3-5 seconds. Add butter to a pan and melt over low heat. Once melted, turn the blender on high speed; semi-slowly pour in melted butter in a thin stream until the sauce thickens, about 15 to 30 seconds. Note: the longer you run the blender, the thicker the hollandaise will become.
Test the texture of the sauce. If you'd prefer it thinner, add ½ - 1 teaspoon of hot water at a time and blend. Repeat until you are satisfied with the viscosity of the sauce.
Keep sauce warm until serving by either pouring the hollandaise into a dish placed over a bowl of hot tap water or add to the pan the butter was melted in and keep warm on the stovetop over low heat.
Finish with a pinch or two of salt if you think it needs it. I typically do this when using unsalted butter.
Chipotle Blender Hollandaise Variations
Spicy Chipotle Hollandaise
- Add a few dashes of cayenne pepper to the blender. Start with a small amount and taste before adding more.
- Add a few dashes of your favorite hot sauce - I tend to reach for Tabasco sauce or Cholula.
Green Chile Hollandaise
Simply replace the chipotle en adobo pepper sauce with an equal amount of green chile.
Equipment needed
A blender!
Hollandaise Storage
Store in a lidded container in the refrigerator for up 3-5 days. The flavor changes over time and gets sourer as it sits, so it’s best to use it as soon as possible for the best results.
Frequently Asked Questions
If your hollandaise turns out thicker than you’d like, add water, ½ - 1 teaspoon at a time, blending for 3 seconds after each addition; repeat until you are satisfied with the viscosity.
Thankfully you can reheat blender hollandaise sauce! Reheat over low heat on the stovetop, whisking frequently. Add ½ - 1 teaspoon of water as it heats up to help thin the sauce out. You don’t want to reheat over too high of heat or the eggs in the hollandaise may start cooking and break the sauce.
You can make hollandaise in advance, but I personally wouldn’t recommend preparing it any longer than 24 hours in advance. The acid present will start affecting the flavor as it sits. See reheating instructions (above).
I’d recommend only making hollandaise an hour or so in advance and holding it at a warm temperature (in a pan over low heat).
Smothered over poached eggs in Eggs Benedict is the obvious use for hollandaise, but it can be used in a lot of delicious ways! Try drizzling it over roasted vegetables, like asparagus and broccoli. Or topping fish and other seafood, like salmon or crab cakes. It’s fantastic on breakfast sandwiches and I’ve been known to use it like a pasta sauce by adding it to freshly cooked pasta noodles.
Try topping these amazing dishes with Chipotle Blender Hollandaise! Air Fryer Egg Muffins, Chorizo Breakfast Tacos, and Easy Grilled Ranch Chicken.
Chipotle Blender Hollandaise
Equipment
- 1 Blender
Ingredients
- 3 egg yolks (large)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon chipotle en adobo sauce (just the sauce, not the pepper)
- ½ cup butter (either salted or unsalted, melted and hot)
Instructions
- Add egg yolks, lemon juice, and sauce from chipotle en adobo peppers into the container of a blender. Cover and blend for 3-5 seconds.
- Add butter to a pan and melt over low heat.
- Once melted, turn the blender on high speed; semi-slowly pour in melted butter in a thin stream until the sauce thickens, about 15 to 30 seconds. Note: the longer you run the blender, the thicker the hollandaise will become.
- Test the texture of the sauce. If you'd prefer it thinner, add ½ - 1 teaspoon of hot water at a time and blend. Repeat until you are satisfied with the viscosity of the sauce.
- Keep sauce warm until serving by either pouring the hollandaise in a dish placed over a bowl of hot tap water or add to the pan the butter was melted in and keep it on the stovetop over low heat.
Notes
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