An ancestral recipe invented during the reign of Louis XIV, Hollandaise sauce was created during the Dutch War (1672-1678), hence its name. The Grand Léjon Hollandaise sauce was cooked with butter and milk and then spiced up with a touch of lemon.
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.
After opening the pot: 3 days at +2°/+4°C.
Reconstituted skimmed milk, butter, egg yolks, wheat flour, salt, processed corn starch, concentrated lemon juice, 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: 1156kJ /280kcal; fat: 28g of which saturated fatty acids: 19g, carbohydrates: 3.6g of which sugars: 0.6g; protein: 2.5g; salt: 2.1g.
Net weight: 190g