This lemon sauce is a safe bet! A traditional recipe for direct sale.
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 fresh cream to make it more fluid. You can also use it as a seasoning in the cooking of your fish en papillote or your dishes based on mussels. It can also be used in your fish or shellfish tartars. The lemon sauce will season cold fish and cooked vegetables very well.
After opening the pot: 3 days at +2°/+4°C.
Reconstituted skimmed milk, butter, egg yolks, wheat flour, salt, 1.5% concentrated lemon juice, processed corn starch, milk protein.
The information in bold is intended for intolerant or allergic people. May contain traces of lactose, gluten (wheat and corn) and eggs.
Average nutritional values per 100g:
Energy: 952kJ /231kcal; fat: 23g of which saturated fatty acids: 15g; carbohydrates: 3.2g of which sugars: 0.5g; protein: 2.3g; salt: 1.9g.
Net weight: 190g