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.
Sunflower Oil, Water, Butter (16%)(contains Milk), Free Range Pasteurised EGG Yolk (7%)(EGG Yolk, Salt), Sugar, White Grape Vinegar, Concentrated Lemon Juice (1%), Salt, Dijon MUSTARD (Water, MUSTARD Seeds, White Vinegar, Salt), Natural Colour: Beta Carotene, Stabiliser: Xanthan Gum, Acidity Regulator: Lactic Acid, Preservative: Potasium Sorbate
Allergens if applicable:
Vegetarian and Gluten Free