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- Q58265 subject Q8705473.
- Q58265 subject Q9555380.
- Q58265 abstract "Bearnaise or Béarnaise sauce (/bɚrˈneɪz/, French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.In appearance, it is light yellow and opaque, smooth and creamy.Béarnaise is a traditional sauce for steak.".
- Q58265 country Q90.
- Q58265 ingredient Q181409.
- Q58265 ingredient Q2789594.
- Q58265 ingredientName "egg yolk,clarified butter, white wine vinegar".
- Q58265 thumbnail B%C3%A9arnaise_sauce_with_Tarragon_garnish.jpeg?width=300.
- Q58265 type Q178359.
- Q58265 wikiPageExternalLink bearnaise-sauce.
- Q58265 wikiPageExternalLink 36824935&referer=brief_results.
- Q58265 wikiPageWikiLink Q12703.
- Q58265 wikiPageWikiLink Q155814.
- Q58265 wikiPageWikiLink Q178359.
- Q58265 wikiPageWikiLink Q181409.
- Q58265 wikiPageWikiLink Q185075.
- Q58265 wikiPageWikiLink Q187634.
- Q58265 wikiPageWikiLink Q19294911.
- Q58265 wikiPageWikiLink Q193498.
- Q58265 wikiPageWikiLink Q1971485.
- Q58265 wikiPageWikiLink Q207123.
- Q58265 wikiPageWikiLink Q213062.
- Q58265 wikiPageWikiLink Q213763.
- Q58265 wikiPageWikiLink Q218462.
- Q58265 wikiPageWikiLink Q249277.
- Q58265 wikiPageWikiLink Q2789594.
- Q58265 wikiPageWikiLink Q3108255.
- Q58265 wikiPageWikiLink Q3117417.
- Q58265 wikiPageWikiLink Q313744.
- Q58265 wikiPageWikiLink Q43084.
- Q58265 wikiPageWikiLink Q47859.
- Q58265 wikiPageWikiLink Q500.
- Q58265 wikiPageWikiLink Q508424.
- Q58265 wikiPageWikiLink Q5582564.
- Q58265 wikiPageWikiLink Q58259.
- Q58265 wikiPageWikiLink Q6465.
- Q58265 wikiPageWikiLink Q6661.
- Q58265 wikiPageWikiLink Q7605251.
- Q58265 wikiPageWikiLink Q803889.
- Q58265 wikiPageWikiLink Q8705473.
- Q58265 wikiPageWikiLink Q90.
- Q58265 wikiPageWikiLink Q93189.
- Q58265 wikiPageWikiLink Q936976.
- Q58265 wikiPageWikiLink Q9555380.
- Q58265 country "Paris, France".
- Q58265 mainIngredient "egg yolk, clarified butter, white wine vinegar".
- Q58265 name "Béarnaise sauce".
- Q58265 type Q178359.
- Q58265 type Food.
- Q58265 type FunctionalSubstance.
- Q58265 type Thing.
- Q58265 type Q2095.
- Q58265 comment "Bearnaise or Béarnaise sauce (/bɚrˈneɪz/, French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine.".
- Q58265 label "Béarnaise sauce".
- Q58265 seeAlso Q58259.
- Q58265 depiction B%C3%A9arnaise_sauce_with_Tarragon_garnish.jpeg.
- Q58265 name "Béarnaise sauce".