Hollandaise is a classic French sauce and the basis for many butter sauces - such as bearnaise. Hollandaise has a mild and creamy taste and perfect for fish, shellfish and vegetables. Try it on freshly boiled asparagus!
1.Melt 75 g margarine / butter in a saucepan and stir in the powder.
2.Add 2 ml water and 0.5 cups milk, stirring, using whisk. Boil sauce
For a lighter sauce - Replace butter with 3 teaspoons of lemon juice and a little salt.
Whisk in 1 egg yolk after cooking. 1 serving provides 30 kcal.
Modified starch (potato, corn), milk, sugar, cornstarch,
oil (sunflower, rapeseed), salt, citric acid, glucose syrup, onion,
carrot extract, flavor, stabilizer (xanthan gum, locust bean gum,
sodium alginate), spices.
Net content 26 g
Energy 918 kJ / 222 kcal
Fat 21 g
- Of which saturates 6.2 g
carbohydrates 6.5 g
- Of which sugars 2.8 g
dietary Fiber <0.5 g
protein 1.6 g
Salt 0.80 g