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.
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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: potassium sorbate
|Typical Composition Per 100g|
|energy kJ||2030 kJ|
|energy kCal||485 kCal|
|of which saturates||18.00g|
|of which monounsaturates||Not specified|
|of which polyunsaturates||Not specified|
|of which sugars||5.80g|
For allergens, see ingredients highlighted in bold in the ingredients list.
Possible cross contamination
The following potential allergens may have come in contact with this product in transport, packing or production:
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