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Enchilada Hollandaise Sauce

Enchilada Hollandaise Sauce
  • Prep 10 min
  • Total 12 min
  • Servings 4
Tex-Mex meets French in this kicky sauce that's perfect over almost anything!
Updated September 30, 2014


  • 10 tablespoons butter
  • 3 large egg yolks
  • 1/2 teaspoon salt
  • 3 tablespoons Old El Paso™ enchilada sauce


  • 1
    Place butter in a medium saucepan. Heat over medium-high heat until boiling.
  • 2
    Place egg yolks and salt in blender. Turn the blender on medium and slowly add the boiling butter to the egg mixture, starting with a little to temper the eggs and adding a little at a time, blending until thick.
  • 3
    Add the enchilada sauce and blend until smooth. Serve immediately over eggs Benedict, steamed veggies, chicken, etc.

Nutrition Information

No nutrition information available for this recipe
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