This sauce will be reheated in the microwave or in a bain-marie to then coat your fish, your vegetables, your rice... You can smooth it with crème fraîche to make it more fluid. The white butter sauce also goes wonderfully with rice and potatoes.
After opening the pot: 3 days at +2°/+4°C.
Reconstituted skimmed milk, butter 21%, fresh shallot 17%, white wine*, egg yolk, wine vinegar*, wheat flour, salt, processed corn starch, concentrated lemon juice, milk protein.
Information in bold is intended for people with intolerances or allergies. May contain traces of lactose, gluten (corn and wheat) and eggs.
Average nutritional values per 100g:
Energy: 960kJ /251kcal; fat: 22g including saturated fatty acids: 14g; carbohydrates: 8.0g of which sugars: 1.4g; protein: 2.8g; salt: 1.7g.
Net weight: 190g