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High Mountain Lodge
PO Box 1888
Winter Park, CO 80482

425 County Road 5001
Winter Park, CO 80482

©2009–2016
High Mountain Lodge, Inc.

High Mountain Lodge is a trademark of High Mountain Lodge, Inc.

Lime-chipotle Hollandaise Sauce

  • 8 tbsp. butter
  • 3 eggs
  • 3 tbsp. water
  • 5-6 tsp. fresh-squeezed lime juice
  • dash chipotle chile powder to taste
  • (optional) A fine grating of lime peel zest

In a heavy-bottomed small skillet over a very low heat or in a double boiler over but not in boiling water, slowly melt the butter.

Combine the 3 eggs and the 3 tablespoons of water in a bowl. Beat until the eggs are light and fully incorporated in the water.

Slowly add the lime juice to the egg mixture while stirring/gently whisking.

Gently whisk the egg and lime-juice mixture into the melted butter over very gentle heat. Add chipotle chile powder to taste and lime zest.

Continue gently stirring the mixture with a whisk until it begins to thicken--about 3-4 minutes.

When the mixture thickens, remove from the heat and continue to stir for a few moments. Pour into a bowl and use immediately. If the sauce begins to break (clot) from over-thickening or if it breaks as it cools, it can be re-homogenized by blending, either with a stick blender or in a traditional blender. Vigorous whisking may also work.

About this hollandaise sauce recipe

This sauce is perfect as a compliment on egg dishes and asparagus.

This is a variation on a whole-egg hollaindaise sauce from the Joy of Cooking. Because whole eggs are used instead of just the yolks, it has a lighter flavor and color.

Using lime juice and lime zest instead of lemon juice adds a southwestern touch to the sauce, as does the addition of chipotle powder.

This sauce is very stable, The secret is cooking it over a low heat so that the eggs do not curdle. If the sauce begins to cool, it can form a film over the top, but this can be reincorporated by whisking the sauce. For more severe breaking, a stick blender with smoothe the sauce out nicely.

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