I wanted to make something like Hollandaise Sauce, but with a kick, and well, maybe a little lighter in calories. So, I came up with this Chipotle-Sour Cream Sauce.
No butter. No egg yolks. Some veggies in it. And, it’s super tasty! with just the right kick of smokey chipotle spice. I used my favorite kitchen tip of chipotle paste. It’s so much easier to use than chopping up a whole chipotle and not knowing what to do with the rest of the can.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
Sauce with a spicy kick!
That’s not Hollandaise sauce on the eggs Benedict, that’s Chipotle–Sour Cream sauce
This recipe makes a mild sauce (which was perfect for Christmas, as the moms don’t really do spicy). You can up the chipotle paste if you’d like it hotter; 1 teaspoon would probably get you a really nice medium-high spicy kick.
See the whole Christmas Breakfast 2011 menu here.
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, and Twitter!
And find my shop on Amazon for recommendations on cool tools
Chipotle-Sour Cream Sauce Recipe

Chipotle - Sour Cream Sauce
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon chipotle paste
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium vegetable broth homemade preferred
- 1 cup sour cream
- 2 tablespoons milk
- pinch of salt and pepper
Instructions
- Heat the oil in a heavy saucepan over medium-high heat. Add onion and cook until it begins to brown, about 7-10 minutes, stirring occasionally. Add chipotle paste and continue to cook for another minute until it becomes fragrant. Add the flour and cook for at least 2 minutes, stirring constantly. The flour will brown slightly.
- Whisk the broth into the roux. Stir as the sauce thickens, remove from heat, add sour cream and milk. Season with salt and pepper.
- Blend in blender until smooth. If your sauce is too thick, add more milk by a teaspoon at a time. Rewarm gently in the saucepan, but do not boil, as the sauce will break. Taste for salt and pepper.
Recipe Notes
For the Chipotle Paste recipe: https://lifecurrentsblog.com/chipotle-paste/
Trish@MomOnTimeout says
That looks delish! Thank you so much for sharing at Taking A Timeout Thursday. Hope to see you again this week!
Jan's Sushi Bar says
This looks quite nice – do you think it would work if I subbed the sour cream with coconut yogurt and the wheat flour with tapioca flour?
Thanks for linking up with Make Ahead Mondays!!
Debi says
Oh, I think it would be lovely with coconut yogurt. I would love to use yogurt in my cooking, but the husband doesn’t really care for it. And, I’m sure the tapioca flour would work. Before you try that, it might be fine leaving out the flour altogether and leaving out the milk (the flour thickens it and the milk thins it, so they kind of cancel each other out). Thanks for the comment!