Sauce Hollandaise Culinarium
Tasty, light-coloured butter sauce with a well balanced hint of egg yolk and white wine. Gives asparagus dishes, shellfish and vegetables a distinguished flavour.
With vegetable fats and butter! Free from added flavour enhancers!
Pale powder with egg and butter for preparing a classic sauce Hollandaise.
To produce a hollandaise sauce.
Butter powder (32,0%), palm oil, modified starch, lactose, iodized salt (table salt, potassium iodate), whole egg powder, flavours, yeast extract, milk protein, sugar, colouring vegetable concentrate (pumpkin), onion juice powder, emulsifier (E471), acidifying agent (citric acid, E 262), stabilizer (sodium citrate), vegetables red pepper, thickener (xanthan gum), coloring turmeric extract,, antioxidants (alpha-tocopherol, ascorbyl palmitate) *.
* No technological function in the prepared product, therefore the labeling of additives (acc. §9 ZZulV) is not required on menus.
Nutritional values per 100 ml prepared sauce:
Energy 623 kJ/149 kcal
Fat 8,0 g
- thereof saturated fatty acids 4,3 g
Carbohydrates 12 g
- thereof sugar 3,2 g
Protein 2,4 g
Salt 1,1 g
2,4 kg box item # 574