Spicy chipotle hollandaise sauce

After LOTS of trial & error I can finally say I have perfected my hollandaise. Let me tell you this sauce is a pain & everyone has their own version, but lucky for you guys...I already tried them all & now you have this easy & simple recipe! The trick to this sauce is that you need the melted butter extremely hot because that hot butter is what is going to cook your egg yolks & give you that nice thick consistency. This recipe is enough for about 6-8 toasts. I make a batch or two ahead of time and store it in a thermostat to keep it warm. You've probably noticed that with every hollandaise recipe there's a different technique. I've tried them ALL & (followed by many angry rants) I can tell you a food processor or blender is the way to go. No crazy whisking until your arm falls off or 50 dirty bowls needed here.

Ok, lets do this guys.....

(P.s If you don't like it spice just omit the cayenne and chipotle pepper sauce)

Ingredients:

• 4 yolks (make sure they're fresh organic eggs)

• Juice of 1 lemon

• 2 tbsp. of the sauce that comes in canned chipotles with adobo sauce (pic below)

• 1 stick of melted butter

• 1 tsp. cumin

• a dash of cayenne pepper

• Salt to your liking

1. In your food processor or blender add your egg yolks, lemon juice & chipotle pepper sauce. Blend this a few seconds until it's all well incorporated.

2. Now in a microwave or on your stovetop melt your butter but be careful to not let it brown. You want it nice and bubbling then pour it into a liquid measuring cup (as shown below) to make it easier to pour into our egg yolk mixture.

3. Now, SLOWLY....veryyyyy slowly with the blender or food processor ON, add your melted butter in a nice steady stream. Stop every few seconds and then keep mixing, you should start to see your sauce become thicker the more melted butter you put in because it is essentially cooking your yolks. This is why the key is to pour in the butter very very slowly while running your blender.

4. Now that you have your nice sauce throw in your cumin, dash of cayenne and salt to your liking and blend a few more seconds. Immediately place into your thermostat or top off your bennies with.

***Do not get frustrated if your sauce is too runny or not thick enough. It only means that your butter was not hot enough. Try again making sure it is extremely hot & make sure you are adding it in slowly with your blender on**