Spicy Hollandaise


  1. In a small saucepan, melt the butter and hold it very hot (butter must be heated just prior to adding it to the blender).
  2. Combine the water, chili powder, salt, and Cholula sauce and bring to a boil. Do not evaporate too much -- 1/2 cup of liquid must be maintained.
  3. Combine the egg yolks and lime juice in a blender and blend for 2 seconds. With the lender on, slowly add the seasoned boiling water. Slowly add the hot, melted butter to the blending egg yolks and hot water. Add the black pepper and adjust the salt. Add the chopped jalapenos and chopped cilantro and blend for 3 seconds.
  4. Hold in a double boiler over low to medium heat. Serve.


  • 1 tsp chili powder
  • 2 tsp Cholula Hot Sauce
  • 1-2 jalapeño(s), chopped
  • 2 1/2 tbsp lime(s), juice of
  • 1/2 tsp McCormick Culinary® Black Pepper, Ground
  • 1/2 tsp McCormick Culinary® Gourmet Salt
  • 8 oz Nature's Best Dairy® Butter, unsalted
  • 4 Nature's Best Dairy® Egg(s), yolks
  • 1/4 cup Peak Fresh Produce® Cilantro, Fresh, chopped
  • 1/2 cup water