Sauce Hollandaise — creamy sauce with mild lemon zest
Whoever said a Sauce Hollandaise was only something for a top chef? The powder, containing egg, onion, mustard and pepper, will also transform you into a professional sauce-maker - all you need to do is stir it in cold milk.
It couldn't be more versatile: Sauce Hollandaise tastes superb with vegetables, poultry, fish, eggs, potatoes - and of course with fresh asparagus.
Tip: Lend your vegetable omelettes and spinach crèpes a touch of haute cuisine with the Sauce Hollandaise!
Customer testimonials:
Place salmon steaks in a casserole, cover with Sauce Hollandaise and bake in the oven for 20 min. at 200°C! Tastes fantastic, and is prepared in no time at all!
Regula Santschi
Ovo-lacto vegetable
piccolo can 180 g |
SFr. 17.90 |
|
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Preparation
for approx. 2 portions: Melt 33 g of butter, add 2 tablespoons
of powder (20 g) and stir well. Add 170 ml of cold milk and bring it to a boil
while stirring continuously. If needed, dilute with a little milk.
Ingredients
Maize starch, lactose, iodized table salt, flavour enhancer (monosodium
glutamate), vegetable oil and fat, wheat flour, egg powder 7% (deep
litter), maltodextrine, hydrolyzed plant protein (soy), milk protein, thickener (guar
gum), spices (onions, mustard, pepper extract, turmeric), yeast extract, acid
(citric acid), flavour. Without preservatives according to law.
Storage
Keep tin tightly closed. Protect powder from heat and humidity.
Notices
Made in Switzerland
