Hollandaise sauce
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 594 kcal | 30% |
| Fat | 62.7 g | 90% |
| of which saturates | 6.4 g | 32% |
| Carbohydrate | 5.8 g | 2% |
| of which sugars | 4.2 g | 5% |
| Fibre | 0.70 g | — |
| Protein | 1.4 g | 3% |
| Salt | 1.7 g | 28% |
Open Food Facts, ODbL, record updated 26 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed oil, Water, Salted butter (5%) (butter (milk), salt), White wine vinegar, Glucose - fructose syrup, Dried egg yolk (3%), Sugar, Salt, Dried skimmed milk, Stabiliser (xanthan gum), Acidity regulator (citric acid), Preservative (potassium sorbate), Cornflour, Lemon oil, Colour (lutein).
- E161bLuteinColour
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.