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 prepare a sauce Hollandaise .
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), colouring 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.
° without flavour enhancers, colourings and preservatives, sulfite compounds, antioxidants and sweeteners with effect in the finished product, therefore no labeling on menus in germany necessary
Nutritional values per 100 g dry matter:
Energy 2592 kJ/619 kcal
Fat 50 g
- thereof saturated fatty acids 32 g
Carbohydrates 33 g
- thereof sugar 13 g
Protein 10 g
Salt 4,6 g
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 number 574