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Made with free range eggs. Great taste gold ’08. Suitable for vegetarians and coeliacs. A classic sauce with subtle butter and lemon notes. Traditionally served over asparagus and essential for Eggs Benedict, it also works wonderfully with fish or steamed vegetables.
Butter (26%) (contains Milk),
Free Range Pasteurised Egg Yolk (7%) (Egg Yolk, Salt),
White Grape Vinegar,
Concentrated Lemon Juice (1%),
Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt,
Natural Colour: Beta Carotene Oil,
Stabiliser: Xanthan Gum,
Preservative: Potassium Sorbate
|(of which saturated||18.0g)|
|(of which sugars||5.7g)|
Serve as a cold accompaniment. Alternatively, heat gently in a saucepan or bain-marie on the stove top. Do not over heat as the sauce will split.
Atkins and Potts Ltd.
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Nutritional and guideline daily amounts (GDA) information is based on the typical composition of the product. Guideline daily amounts are those for a typical adult (men and women).