A smooth and velvety hollandaise sauce made with free range eggs. This buttery sauce is traditionally served with fish, seafood or asparagus and is an essential component of Eggs Benedict.
Store in a cool, dry place. Once opened refrigerate and consume within 6 weeks.
Stir a teaspoon of wholegrain mustard through Mary Berry’s Hollandaise Sauce and spread on ciabatta or sourdough bread before topping with tomatoes and mozzarella slices, grill and serve with chopped fresh herbs and seasoning...
RAPESEED OIL, WATER, SUGAR, PASTEURISED FREE RANGE EGG YOLK, DRIED BUTTER (MILK), CORNFLOUR, SALT, SPIRIT VINEGAR, PRESERVATIVES; LACTIC ACID, POTASSIUM SORBATE; LEMON JUICE CONCENTRATE, STABILISER; GUAR GUM; COLOUR: BETA CAROTENE; FLAVOURING
For allergens see ingredients in bold. Contains no artificial colours or flavourings.
TYPICAL VALUES - PER 100G
ENERGY - 2074kJ / 503 kcal
FAT - 52.8g
OF WHICH SATURATES - 4.8g
CARBOHYDRATE - 5.7g
OF WHICH SUGARS - 5.3g
FIBRE - 0.2g
PROTEIN - 0.8g
SALT - 1.99g
“My classic sauce for meat, fish & asparagus.”