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Ingredients
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Avocado
Chipotle Hollandaise
Garnish (optional)
Method
Avocado
Prepare avocados
Halve the avocados, remove pits, and scoop the flesh into a bowl. Immediately drizzle with the lime juice to prevent browning and season with 1 tsp sea salt and 1 tsp black pepper. Gently mash with a fork to a chunky-smooth consistency. Taste and adjust seasoning; keep covered and at room temperature while you make the hollandaise.
Chipotle Hollandaise
Clarify and melt butter (optional)
Cut the butter into cubes and melt gently in a small saucepan over low heat until fully melted. For extra stability and clearer flavor, skim foam from the surface and avoid browning; keep warm (not hot).
Set up a double boiler
Place a small heatproof bowl over a saucepan of barely simmering water (bowl bottom should not touch the water). Reduce heat to maintain a gentle steam to avoid overheating the egg yolks.
Whisk yolks
In the heatproof bowl, whisk the 3 egg yolks with 1 tsp cold water until slightly thickened. Continue whisking while the bowl sits over the simmering water until the mixture becomes a pale, ribbon-like consistency (about 2–3 minutes).
Emulsify with butter
Remove the bowl from heat briefly. Very slowly drizzle in the warm melted butter in a thin stream while whisking constantly to build an emulsion. If the sauce becomes too thick, whisk in a few drops of warm water to loosen. Continue until all butter is incorporated and sauce is smooth.
Flavor and finish
Whisk in the 1.5 tbs lemon juice, 1 tsp finely minced chipotle, 1/2 tsp adobo sauce, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/8 tsp white pepper or cayenne. Taste and adjust acidity, salt, or chipotle heat as desired. Keep the hollandaise warm over the warm (off) double boiler or in a thermos — avoid overheating which will curdle it.
Troubleshooting (if sauce breaks)
If the hollandaise separates, start with a tablespoon of warm water in a clean bowl and whisk in the broken sauce slowly, or whisk a fresh egg yolk in a bowl and slowly add the broken sauce to re-emulsify.