Buttery Hollandaise Sauce made with British free-range eggs.
A classic sauce with subtle butter and lemon notes. Traditionally served over asparagus and essential for Eggs Benedict, it also works wonderfully with fish or steamed vegetables.
Ingredients: Sunflower Oil, Water, Butter (16%)(contains Milk), Free Range Pasteurised Egg Yolk (7%)(Egg Yolk, Salt), Sugar, White Grape Vinegar, Concentrated Lemon Juice (1%), Salt, Dijon Mustard (Water, Mustard Seeds, White Vinegar, Salt), Natural Colour: Beta Carotene, Stabiliser: Xanthan Gum, Acidity Regulator: Lactic Acid, Preservative: Potasium Sorbate (For allergens see ingredients in bold)
Typical values per 100g:
Energy 2059 kJ / 500kcal
of which saturates 13.2g
of which sugars 6.0g