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.
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