This Hollandaise sauce can be served cold from the jar or heated gently and used as a pour over sauce. Great with Fish, Asparagus or to make the perfect Eggs Benedict. To use as a dip, simply add chopped fresh leafy herbs, chopped red peppers and spring onions.
Once opened refrigerate and consume within 1 month.
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...
SUNFLOWER OIL (41%), WATER, DEXTROSE, PASTEURISED FREE RANGE EGG YOLK (8%), WHITE WINE VINEGAR, CONCENTRATED LEMON JUICE (3.5%), SALT, SPIRIT VINEGAR, DIJON MUSTARD (WATER, MUSTARD FLOUR, SPIRIT VINEGAR, SALT, MUSTARD BRAN), STABILISER: XANTHAN GUM, FLAVOURING, COLOUR: MIXED CAROTENES, LACTOSE (MILK), POTATO MALTODEXTRIN, MODIFIED MAIZE STARCH, MODIFIED TAPIOCA STARCH.
For allergens see ingredients in bold. Contains no artificial flavourings or preservatives.
TYPICAL VALUES - PER 100G
ENERGY - 1959kJ / 474 kcal
FAT - 44.2g
OF WHICH SATURATES - 5.7g
CARBOHYDRATE - 17.5g
OF WHICH SUGARS - 16.6g
FIBRE - 0.3g
PROTEIN - 1.4g
SALT - 2.6g
“My classic sauce for meat, fish & asparagus.”