VEGAN Hollandaise Sauce

The perfect accompaniment to asparagus, mixed and roasted vegetables.



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Rapeseed Oil, Water, Tarragon Vinegar, Cornflour, Lemon Juice Concentrate, Salt, Sugar, Modified Potato Starch, Mustard Powder, Garlic Powder, Butter Flavouring, Colour: Beta Carotene, Preservative: Potassium Sorbate.
Suitable for vegetarians.

Allergy advice: For allergens, see ingredients in bold.

Prepared in premises where egg, milk, sesame, soya and gluten are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 2220
Energy (kcal) 580
Fat (g) 59
of which saturates (g) 3.9
Carbohydrate (g) 4
of which Sugars (g) 1
Protein (g) 0.2
Salt (g) 1.3

Refrigerate after opening and consume within 4 weeks.

175g ℮

Time:20 mins

Smashed Pea and Hollandaise Muffin

To most people, peas are just little balls of mischief that lingerĀ on the edge of the plate, and occasionally rollĀ onto the floor. But look again, there's more to peas than first meets the eye. When we asked food blogger Madeline, at The Inside Bite, to create some recipes using Bay Tree products, one of the first she suggested was Vegan Eggs Benedict. Considering that Eggs Benedict is essentially eggs and a rich buttery sauce, it seemed there wouldn't be much left once the egg and butter was removed. Fortunately, with a little imagination, and a jar of Bay Tree Vegan Hollandaise Sauce, it can be done (albeit with a name change). And if you're not a vegan, the recipe is just as tasty using our regular Hollandaise Sauce.

1. Cook your petit pois as you wish (boil, microwave, pour over boiling water).
2. Smash them in a bowl with salt and pepper and a good glug of olive oil and squeeze of lemon / lemon zest.
3. Toast your English muffin and add smashed peas and then vegan hollandaise .
4. Salt, pepper and a sprinkle of cayenne pepper on top, then enjoy!

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