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.
Weight: 205 gram
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)
|Energy||2059 kJ / 500kcal|
|of which saturates||13.2g|
|of which sugars||6.0g|
Store in a cool, dry place away from direct heat and light. Once opened refrigerate and consume within 4 weeks. Serve side of plate or gently heat.
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