Indulgent, rich and silky Hollandaise made with free-range eggs, butter and Cotswold Gold extra virgin cold-pressed rapeseed oil.
Hollandaise is one of the five French mother sauces and one of the trickiest to make properly at home - so having a really good jarred version is genuinely useful. Cotswold Gold's is built on free-range whole eggs and yolks, real butter, lemon juice and Dijon, all emulsified into their own cold-pressed rapeseed oil for a smoother, lighter feel than an all-butter version.
The classic match is Eggs Benedict, but it's just as happy with grilled salmon, asparagus, new potatoes or a Sunday morning fry-up. 150g jar.
Extra Virgin Rapeseed Oil, Rapeseed Oil, Butter (Milk) (16%), Free Range Whole Egg (9%), White Wine Vinegar (Sulphites), Water, Lemon Juice (4%), Free Range Egg Yolk (2%), Sugar, Salt, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Xanthan Gum, Guar Gum.
Allergens in bold.
Per 100g: Energy 2807 kJ / 682 kcal | Fat 71g (of which Saturates 13g) | Carbohydrates 1.6g (of which Sugars 1.2g) | Protein 1.6g | Salt 0.84g
What is Hollandaise sauce?
Hollandaise is a classic French emulsion sauce made by combining egg yolks with butter (and in this case, rapeseed oil) plus lemon juice. It's silky, rich and slightly tangy.
Can I heat Cotswold Gold Hollandaise?
Yes - warm it gently in a pan or in a heatproof bowl over hot water. Avoid boiling, as the sauce can split.
What goes with Hollandaise?
Eggs Benedict and Florentine are the classics, but it's also brilliant with poached or grilled salmon, asparagus, broccoli, new potatoes and roast chicken.
Is Cotswold Gold Hollandaise vegetarian?
Yes - it contains eggs and butter but no meat or fish. Not suitable for vegans.
