Hollandaise Sauce 150g

Eggs Benedict without the stress. Smooth, buttery hollandaise made on the farm with our own rapeseed oil, free range egg and butter. Open the jar and the hard bit is done.

Homemade hollandaise splits if you look at it wrong. This one doesn't.

How to use it

• Eggs Benedict: spoon over poached eggs, ham and a toasted muffin
• Asparagus and greens: the classic spring pairing
• Salmon and fish: serve alongside or spoon over

Serve it as it is, or warm it very gently and stir. Don't let it boil.

Key facts

• 150g jar
• Ingredients: extra virgin rapeseed oil (32%), rapeseed oil, free range whole egg (17%), butter (milk) (13%), white wine vinegar, water, lemon juice, sugar, salt, Dijon mustard (water, mustard seeds, alcohol vinegar, salt), thickeners: xanthan gum, guar gum
• Vegetarian and gluten free. Not vegan
• Allergens: egg, milk, mustard (in bold)
• Keep in the fridge once opened

Nutrition per 100g: energy 2,586kJ / 627kcal, fat 65g, of which saturates 11g, carbohydrate 1.2g, of which sugars 1.2g, protein 2.3g, salt 1.1g.

FAQs

Can you heat jarred hollandaise?
Yes, gently. Warm it slowly and stir, and take it off the heat before it boils.

Is it gluten free?
Yes. It's gluten free and vegetarian. It contains egg, milk and mustard.

Having steak? Try our Bearnaise Sauce.