Chipotle Crab Hollandaise Sauce

Chipotle Crab Hollandaise Sauce


½ cup Dierbergs butter
3 large Dierbergs egg yolks, lightly beaten
2 tablespoons heavy whipping cream, at room temperature
2 tablespoons fresh lemon juice
½ teaspoon dry mustard
¼ teaspoon salt
1 can (6.5 ounces) white crab meat, drained and flaked
1 to 2 teaspoons puréed chipotle chiles in adobo sauce (see Tips)


Place butter in 2-cup glass measure. Microwave (high) for 1 minute or until butter is melted; set aside. In small bowl, combine egg yolks, cream, lemon juice, dry mustard, and salt. Whisk until smooth. Slowly whisk egg mixture into melted butter. Microwave (medium-50% power) for 1 minute, whisking every 20 seconds, until sauce is thick and smooth. Stir in crab and chipotle purée.

Makes about 2 cups


Purchase chipotles in adobo sauce in the Mexican food section. Purée the chiles with the sauce and place in a freezer-weight reclosable plastic bag. Lay flat and freeze so you can break off a piece as needed to add a touch of smoky heat to all sorts of dishes.

Servings: n/a
Serving Size: Per Serving

Per Serving

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