A classic sauce with subtle butter and lemon notes. Traditionally served over asparagus and essential for Eggs Benedict with poached eggs and toast. Try also with smoked fish or steamed vegetables. INGREDIENTS Butter(26%), sunflower Oil, Water, Pasteurised Free Range Egg Yolk, Sugar, White Wine vinegar, Concentrated Lemon Juice, Salt, Dijon Mustard (Water, Ground Mustard Seeds, Spirit vinegar, Salt), Colour: Beta Carotene Oil, Stabiliser: Xanthan Gum, Preservative: Potassium Sorbate DIRECTIONS Serve from jar See more

Try also with smoked fish or steamed vegetables. Essential for Eggs Benedict with poached eggs and toast. Traditionally served over asparagus. A classic sauce with subtle butter and lemon notes. Hollandaise sauce contain a high percentage of the key ingredients and not just token amounts.