hollandaise sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 491 kcal | 25% |
| Fat | 52.2 g | 75% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 4.3 g | 2% |
| of which sugars | 2.7 g | 3% |
| Fibre | 0.50 g | — |
| Protein | 0.80 g | 2% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Water, Sugar, Pasteurised Free Range Egg Yolk, Butter Powder (Cows' Milk), Cornflour, Salt, Spirit Vinegar, Preservative: Lactic Acid, Potassium Sorbate; Concentrated Lemon Juice, Stabiliser: Guar Gum: Colour: Beta-Carotene,
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E202Potassium sorbatePreservative
- E270Lactic acid
- E412Guar gumEmulsifier · Stabiliser · Thickener
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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