Chipotle Hollandaise Sauce

by Shawnda on June 14, 2011

in Breakfast,Chipotle peppers,Condiments,Eggs Benedict,Mexican & TexMex

Chipotle Hollandaise Sauce

When we posted the Avocado Eggs Benedict recipe, I mentioned that one of the pieces were missing: Chipotle Hollandaise Sauce. I had everything ready to go to whip up a batch. Everything except the star ingredient – canned chipotles. It’s an absolutely delicious meal without it but it’s so much better with the sauce.

To remedy that sad situation, we whipped up another round of Avocado Eggs Benedict, this time with Chipotle Hollandaise. It’s slightly spicy but the subtle warmth pairs perfectly with the creamy avocado and the richness of the egg yolk.

Chipotle Hollandaise Sauce

Creamy chipotle hollandaise sauce is the perfect way to warm up Avocado Eggs Benedict.


  • 2 egg yolks
  • Juice of 1/2 lemon
  • Pinch of Salt
  • 1 chipotle + 1 Tbsp adobo sauce (from canned chipotles in adobo)
  • 1 stick of butter, melted


  1. Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender.
  2. Blend for 30 seconds before streaming in the melted butter
  3. Serve immediately.


Yields: ~1 cup

Adapted from Eggs Benedict

Estimated time: 5 minutes


{ 25 comments… read them below or add one }

1 Jenn June 14, 2011 at 12:07 am

Love it – ever since we found chipotles in adobo sauce we’ve been using them in everything, but haven’t thought of putting them in hollandaise until you mentioned it here – great idea :)


2 Apron Appeal June 14, 2011 at 2:59 am

I love hollandaise, but I’ve been intimidated to make it. I’ll add this to my collection and wonder if I’ll ever make it happen. :)


3 doodles June 14, 2011 at 8:38 am

This is also quite tasty eaten with a spoon!! ;)


4 Lauren June 14, 2011 at 9:35 am

Hello! I am always so impressed with your photos. Do you think you could do a post showing the set-up of a shot? I’d love to see where these beautiful pictures were taken and if you use any props to help with your lighting.


5 foodiebride June 15, 2011 at 3:21 pm

Thanks, Lauren! Sure, we’ll try to work on something like that in the next week or so.


6 Lauren June 16, 2011 at 8:55 am

Sweet! I’m looking forward to it.


7 Joanne June 14, 2011 at 11:00 am

I love to eat hollandaise out at brunch so that the I don’t have to admit to myself how much butter is in it. But this chipotle version looks too good to miss out on! I’ll just close my eyes while I whip it up :P


8 bianca June 14, 2011 at 1:54 pm

Mmmmm. Great idea! Something I do with my chipotles in adobo is whirl a canful in my mini-processor, then drop the resulting mixture by teaspoonfuls onto a cookie sheet and freeze. Once set, place the drops into a freezer bag and pull out what you need when you have a need.


9 Dana@TheSundaySweet June 14, 2011 at 6:47 pm

Alright you little tricksters! You have now made me want breakfast for dinner. And not just any breakfast, this breakfast. That avocado is killing me!


10 marla June 15, 2011 at 5:54 am

Chipotle hollandaise is such an awesome idea! Beautiful eggs benedict you guys :)


11 foodiebride June 15, 2011 at 12:31 pm

Thanks, Marla!


12 Erica June 15, 2011 at 6:38 am

I almost died when I saw this. Avocado? Poached egg? Chipotle hollandaise? I CAN’T WAIT to make this!


13 Mike June 15, 2011 at 9:36 am

All I can say is.. WOW, WOW. Incredible idea and combinations!!


14 John Valenty June 16, 2011 at 1:58 pm

Every time I go out for breakfast I get the eggs benedict. I’ve tried it in all shapes and sizes, but I have never had it with chipotle sauce. I’m going to have to make this at home and give it a try. Can’t wait!!


15 Shea Goldstein June 16, 2011 at 2:18 pm

What an amazing idea!!! I adore hollandaise sauce – to kick it up with spiciness is brilliant.


16 the Crabby Cook June 16, 2011 at 2:35 pm

Last time I made hollandaise it ended up like bad scrambled eggs. This recipe inspires me to try again. If I fail, the dog will have a spicy addition to his kibble!


17 Joelen June 16, 2011 at 7:43 pm

I love benedicts and this looks like such a great twist on hollandaise! I’m going to have to try this real soon…


18 Tammy July 23, 2011 at 4:56 pm

Wanted to thank you for sharing this recipe and share back our posting and recreation of it. We loved it it was such a hit and will become a recipe we make again and again.


19 Kenzie August 7, 2011 at 11:29 am

I just made this and it was a hit! I have some extra sauce was wondering how long this will keep in the fridge?


20 foodiebride August 10, 2011 at 8:06 am

~4 days or so. It never *actually* lasts that long around here, but it’s still good on day 3 for sure. You can reheat it on reduced power in 10 second bursts.


21 Ameya March 11, 2012 at 10:44 pm

I love anything avocado, and I love anything chipotle! One question: Is it possible to briefly heat/whisk the sauce over a low heat/double boiler, just to raise the temperature of the egg yolks more?


22 foodiebride March 12, 2012 at 9:58 am

Sure! I vote double boiler so you don’t get cooked pieces of egg in the sauce.


23 Steph June 9, 2012 at 3:46 pm

Had something similar at a local restaurant and had to find a recipe. This is just as good as what I had there. I’ve made this twice now. The chipotles were a little large so the second time around I just used half of one and and a teaspoon of adobo sauce. Excellent combo and will definitely keep making this. Thanks for sharing.


24 SMF July 22, 2012 at 11:29 am

Loved this! My “benedict” consisted of homemade biscuits (slightly misshapen), sausage patty and egg. This was my first attempt at hollandaise and it was amazing with the addition of chipotle. Next time I will use the avocado as well. I keep my opened chipotle peppers from the can in a ziploc bag in the freezer. I break off chunks and add as needed.


25 Linda March 31, 2013 at 11:55 am

Will try this for Easter brunch today. Looks absolutely delicious!


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