Stores
A classic French butter sauce enhanced with lemon. Traditionally served with salmon, asparagus, broccoli, cauliflower, artichokes and used for Eggs Benedict.
DIRECTIONS & USE: In saucepan, over medium-high heat, melt ½ cup (125 mL) butter, whisk in sauce mix until blended. Remove from heat. Gradually whisk in 1 cup (250 mL) milk. Whisking constantly, bring to boil over medium-high heat. Reduce heat and simmer 1 minute, whisking constantly. Makes 1 ½ cups (375 mL) sauce. For a lower fat sauce, use skim or 1% milk.
INGREDIENTS: Corn starch, Sugars (maltodextrin), Hydrolyzed soy protein, Salt, Modified milk ingredients, Sunflower oil, Citric acid, Guar gum, Potassium chloride, Disodium inosinate, Disodium guanylate, Turmeric, Spice, Lemon juice solids, Natural flavour.
