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Sauce Béarnaise 235g
Sauce béarnaise à l'estragon et à l'échalote
Sauce Béarnaise 235g by Netto provides 553 kcal per 100 g, with 2.9 g of sugars and 1.2 g of protein. That is 43% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Sauces d accompagnement emulsionnees category and comes in a 235 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 15 g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 553 kcal | 83 kcal | 425 +30% | |
| Total fat | 57.6 g | 8.6 g | 11% | 43 +34% |
| Saturated fat | 4.7 g | 0.7 g | 3% | 3.2 +48% |
| Carbohydrates | 6 g | 0.9 g | 0% | 8.2 −27% |
| Total sugars | 2.9 g | 0.4 g | 5.1 −43% | |
| Dietary fiber | 0 g | 0 g | 0% | 0.7 −100% |
| Protein | 1.2 g | 0.2 g | 0% | 1 +23% |
| Salt | 1.5 g | 0.2 g | 2.1 −27% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 22 Sauces d accompagnement emulsionnees products on Foodmetria.
Compared with other sauces d accompagnement emulsionnees
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Quantity
- 235 g
- Serving size
- 15 g
- Labels & certifications
- Nutriscore
- Sold in
- France
- Barcode
- 3410280006888
Prices reported by shoppers
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Frequently asked questions
How many calories are in Sauce Béarnaise 235g?
Sauce Béarnaise 235g contains 553 kcal per 100 g and about 83 kcal per serving (15 g).
How much sugar is in Sauce Béarnaise 235g?
Sauce Béarnaise 235g has 2.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Sauce Béarnaise 235g healthy?
It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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