Hollandaise:
- 2 sticks unsalted butter
- 3 egg yolks*
- ground black pepper
- 1 tablespoon minced and seeded canned chipotles in adobo sauce (or to taste)**
- 1 to 2 tablespoons fresh lime juice
- Kosher salt
- cilantro (to taste)
Directions
For the hollandaise:
In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lime juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lime juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.)
In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lime juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lime juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.)
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