Signature Hollandaise Sauce

An exquisite and versatile Hollandaise Sauce with a smooth, rich consistency, a rich buttery taste and excellent holding qualities.

ESC15852 – SR – pack mock up – HS (1)
No Declarable Allergens

Size : 1 litre carton (ready to use)

Yield : 6 litres (6 cartons per case)

Shelf-life : 9months

This product is suitable for the following dietary requirements:

  • Vegetarian

when reconstituted

Vegetable Stock (water, onion, tarragon, parsley, thyme, ground white pepper, bay leaf, carrot extract), Butter (from Milk) (24%), White Wine Vinegar, Egg Yolk, Lemon Puree, Modified Tapioca Starch, Salt, White Wine, Modified Potato Starch, Thickener (xanthan gum).

For allergens see ingredients in bold

Nutritional information

Typical Values Per 100g
as sold
Energy 1578kJ / 377kcal
Fat 39.0g
(of which saturates) 24.8g
Carbohydrate 4.5g
(of which sugars) 1.0g
Fibre 1.0g
Protein 1.5g
Salt 1.03g

Top tips

Store it in the fridge once opened and can last for up to 3 days. Add an extra half of a kilogram of butter to extend it by one and a half times, glaze under a grill for a beautiful finish. With an ambient 9 month shelf life, there is no need to ever run out, and great for a back up during busy service. Our chefs Jonathan and Nigel create great dishes with the Hollandaise Sauce:

Use the Hollandaise as a base for all the following sauces:

  • Beurre Blanc – a variation with white wine and lemon juice.
  • Sauce Bearnaise – a variation with shallots, chervil and tarragon.
  • Sauce Choron – a variation of bearnaise without tarragon or chervil, but with added tomato
  • Sauce Paloise – a version of bearnaise with mint substituted for tarragon.
  • Sauce Foyot – with a meat glaze added.
  • Sauce Colbert – with the addition of reduced white wine.
  • Sauce Cafe de Paris – bearnaise with curry powder added.
Sauce au Vin Blanc – produced by adding a reduction of white wine and fish stock to hollandaise.
  • Sauce Bavaroise – hollandaise with added cream, horseradish and thyme.
  • Sauce Creme Fleurette – hollandaise with creme fraiche added.
  • Sauce Dijon – also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.
  • Sauce Maltaise – is hollandaise to which blanched orange zest and the juice of blood orange is added.
  • Sauce Mousseline – also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
  • Sauce Noisette – a hollandaise variation made with browned butter.


  • Versatile and ready to use
  • Made with 24% butter
  • Consistency throughout your service
  • Finest quality made with first class ingredients to achieve truly authentic taste
  • Excellent holding qualities so no wastage or running out
  • Can be reheated, extended or finished to your own recipe
  • Gluten free

Recipes that use this product