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- Béarnaise_sauce type Food external.
- Béarnaise_sauce type Q2095 external.
- Béarnaise_sauce type FunctionalSubstance external.
- Béarnaise_sauce comment "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 mother sauces in the French haute cuisine repertoire. The difference is only in the 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." external.
- Béarnaise_sauce label "Béarnaise sauce" external.
- Béarnaise_sauce seeAlso Hollandaise_sauce external.
- Béarnaise_sauce wasDerivedFrom Béarnaise_sauce?oldid=782666330 external.
- Béarnaise_sauce abstract "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 mother sauces in the French haute cuisine repertoire. The difference is only in the 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." external.
- Béarnaise_sauce isPrimaryTopicOf Béarnaise_sauce external.
- Béarnaise_sauce country Paris external.
- Béarnaise_sauce country 2988507 external.
- Béarnaise_sauce country 2968815 external.