Heat-and-pour "Hollandaise" sauce, no colouring - 200ml - ideal with asparagus, to prepare benedict eggs or with fish

Lusciously rich, lemony and smooth, Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.

In appearance, it is light yellow and opaque, smooth and creamy.

This sauce is very easy to use, as it is ready-to-heat.