This Chipotle Hollandaise Sauce is fantastic with Mexican-inspired brunches, vegetables, and more! Low carb and keto friendly recipe.
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This recipe was created as a component of my new brunch dish: low carb ranchero benedict. I was going to include the Hollandaise as part of that recipe, but it was SO good that I thought it could definitely be a recipe on its own.
I already have a regular low carb Hollandaise sauce on the site, and this version is adapted from that one. And although you might think that Hollandaise is just for Benedict dishes, it can be used for oh so much more!
Uses for Chipotle Hollandaise
- With poached salmon
- Over crab cakes
- Use it like a butter (after refrigeration) on toasted low carb bread
- Over steamed broccoli or asparagus
- Replace the jarred sauce with this version to complete my cheat's low carb eggs benedict!
- With cold roast beef
- Poured over this low carb butternut squash hash
- Over grilled chicken breasts
- With a frittata
- Serve over stuffed portobello mushrooms
- With ham steaks
- And don't forget that it's a key component to my ranchero benedict!
How to Make Chipotle Hollandaise
Set up a bain marie or double boiler with the water simmering. In the top bowl, add some egg yolks, white wine vinegar, and water. Whisk until foamy.
Add some softened butter, one chunk at a time. Whisk until each chunk is incorporated before adding the next, whisking constantly (apart from if you have to take photos LOL).
When half the butter has been added, add some chipotle powder. I use a teaspoon of powder which makes the sauce spicy and smoky. But you could always try half a teaspoon and add more later if you aren't sure!
When the sauce is luxuriously thick, taste for seasoning and add salt and pepper as necessary.
If you need to keep the sauce warm, cover the bowl, and keep over a very low heat. If it thickens up too much, splash a little warm water and whisk well.
The sauce can be made a day in advance. To reheat, cook it in the microwave on half power or gently on the stovetop until it is warm. When reheating, cook it slowly and gently, to avoid overcooking the egg or causing the sauce to separate. Whisk well then serve.
Low Carb Chipotle Hollandaise
This Chipotle Hollandaise Sauce is fantastic with Mexican-inspired brunches, vegetables, and more!
Ingredients
- 2 egg yolks
- 1 tbs white wine vinegar
- 1 tbs water
- 4 oz unsalted butter, softened and cut into chunks
- 1 tsp chipotle powder
- salt and pepper, to taste
Instructions
- Set up a bain marie or double boiler with the water simmering. In the top bowl, add the egg yolks, white wine vinegar, and water. Whisk until foamy.
- Add the softened butter, one chunk at a time. Whisk until each chunk is incorporated before adding the next, whisking constantly. When half the butter has been added, add some chipotle powder.
- When the sauce is luxuriously thick, taste for seasoning and add salt and pepper as necessary.
Notes
0.5g net carbs per serving of quarter of the recipe.
If you need to keep the sauce warm, cover the bowl, and keep in the pan over a very low heat. If it thickens up, splash a little warm water and whisk well.
The sauce can be made a day in advance. To reheat, cook it in the microwave or on the stovetop just until it is warm. When reheating, cook it slowly and gently, to avoid overcooking the egg or causing the sauce to separate. Whisk well then serve.
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 233Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCholesterol 153mgSodium 97mgCarbohydrates 0.7gNet Carbohydrates 0.5gFiber 0.2gSugar 0.1gProtein 1.7g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.