Hollandaise sauce
Prefix 930 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 85 kcal | 4% |
| Fat | 6.7 g | 10% |
| of which saturates | 3.5 g | 14% |
| Carbohydrate | 5.1 g | 2% |
| of which sugars | 1.3 g | 1% |
| Protein | 0.73 g | 1% |
| Sodium | 0.44 g | 19% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Lemon Juice from Concentrate (4.5%), Thickeners (1442, 415), Clarified Butter (3.3%) (Milk), Cream (Milk), White Wine Vinegar, Egg Yolk (1.7%), Vegetable Oil, Onion, Salt, Sugar, Yeast Extract, Emulsifier (472e), Garlic, Mineral Salt (508), Spice, Natural Colours (160a, 160c).Contains: Milk, Egg.May Contain: Soy.
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E160acaroteneColour
- E160cPaprika extractColour
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E508Potassium chlorideStabiliser · Thickener · Preservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Hollandaise sauce”: 6.29 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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