Our hollandaise sauce mix is a creamy, savoury sauce mix with lemon juice, butter and eggs - the perfect accompaniment to eggs benedict.
Modified Starch, Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Skimmed Milk Powder, Maltodextrin, Cream Powder (5%)(from Milk), Fat Powder (Sunflower Oil, Lactose (from Milk), Milk Protein), Flavourings (contains Barley, Wheat), Salt, Butter Powder (Butter (from Milk), Maltodextrin), Mustard Flour, Acid (Citric Acid), Onion Powder, Egg Powder, Protein Enriched Whey Powder (from Milk), Lemon Juice Concentrate, Colour (Carotenes), White Pepper.
No hydrogenated fat, added preservatives or MSG.
For OUR RECIPE you will need …
1 sachet Schwartz Hollandaise Sauce Mix
300ml (½ pint) semi-skimmed milk
1. Mix the sachet contents with milk in a small saucepan.
2. Bring to the boil gently, stirring continuously. Simmer for 12 minutes, until the sauce is smooth and thickened.
For a little inspiration...
Delicious with salmon or drizzled over asparagus wrapped in Parma ham or bacon. Great poured over poached eggs and ham on toasted muffins for a classic breakfast dish.
Microwave ovens vary. The following is a guide only.
Empty the sachet contents into a large microwaveable bowl or jug. Mix in milk and heat on full power for 4 minutes, stirring every minute until smooth and thickened. Stir well and ensure the sauce is piping hot before serving.
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||6.1g||1.2g||6%|
|of which sugars||0.8g||3.4g||4%|
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)