Is Maille Hollandaise Sauce 185g Low FODMAP?

Description
Rich, silky sauce with bright citrus lifts savory dishes; texture is smooth and pourable, suitable for drizzling over poached eggs, steamed vegetables, seafood, or roasted potatoes. Shoppers praise convenience and consistent flavor, while some reviewers report occasional thinness and prefer warming before serving; others occasionally note a slightly tangy finish.

Description
Rich, silky sauce with bright citrus lifts savory dishes; texture is smooth and pourable, suitable for drizzling over poached eggs, steamed vegetables, seafood, or roasted potatoes. Shoppers praise convenience and consistent flavor, while some reviewers report occasional thinness and prefer warming before serving; others occasionally note a slightly tangy finish.
Ingredients
Rapeseed oil, water, white wine vinegar (5.5%), sugar, butter (contains MILK) (3%), EGG yolk (2.5%), salt, modified potato starch, whey protein concentrate (contains MILK), acidity regulators (lactic acid, citric acid), lemon juice concentrate (0.1%), preservative (potassium sorbate), natural black pepper flavouring, flavouring, thickener (xanthan gum), natural lemon flavouring, colours (lutein, paprika extract)
What is a Low FODMAP diet?
A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.
Explore other diets
Often paired with Low FODMAP
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Where to buy
Maille Hollandaise Sauce 185g is available at 3 retailers
About this product
Sauce · Bottle


