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.
Ingredients: Butter (26%) (Contains milk), Sunflower oil, Free-range pasteurized egg yolk (7%) (egg yolk, salt), Sugar, White grape vinegar, Concentrated lemon juice (1%), Salt, Dijon mustard (water, mustard seeds, spirit vinegar, salt), Natural colour: Beta carotene oil, Stabiliser: xanthan gum, Preservative: Potassium sorbate. For allergens see ingredients in bold.
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