Hollandaise sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 358 kcal | 18% |
| Fat | 7.4 g | 11% |
| of which saturates | 4.6 g | 23% |
| Carbohydrate | 63.7 g | 25% |
| of which sugars | 8.7 g | 10% |
| Fibre | 2.4 g | — |
| Protein | 7.9 g | 16% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), potato starch, salt, flavourings (milk, barley), dried skimmed cows milk powder, cream powder (cows milk), dried egg yolk, sea salt. Palm oil, dried glucose, onion powder, maltodextrin, lemon juice, acid: citric acid, colour: algal carotenes, curcumin; milk protein (cow’s milk), white pepper, stabiliser: dipotassium phosphate, emulsifier: mono and diglycerides of fatty acids
- E100CurcuminColour
- E160acaroteneColour
- E160aivAlgal carotenesColour
- E330Citric acidAntioxidant · Sequestrant
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E340iiDipotassium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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