Hollandaise sauce/Related Articles: Difference between revisions
Jump to navigation
Jump to search
imported>Daniel Mietchen m (Robot: encapsulating subpages template in noinclude tag) |
No edit summary |
||
| (One intermediate revision by one other user not shown) | |||
| Line 20: | Line 20: | ||
{{r|Recipe}} | {{r|Recipe}} | ||
{{Bot-created_related_article_subpage}} | |||
<!-- Remove the section above after copying links to the other sections. --> | <!-- Remove the section above after copying links to the other sections. --> | ||
==Articles related by keyphrases (Bot populated)== | |||
{{r|Eggs Benedict}} | |||
Latest revision as of 16:00, 28 August 2024
- See also changes related to Hollandaise sauce, or pages that link to Hollandaise sauce or to this page or whose text contains "Hollandaise sauce".
Parent topics
Subtopics
Bot-suggested topics
Auto-populated based on Special:WhatLinksHere/Hollandaise sauce. Needs checking by a human.
- Bearnaise sauce [r]: A classic French sauce made with egg yolks and clarified butter. [e]
- Brunch [r]: A portmanteau of breakfast and lunch(eon), often served as a meal meant to take the place of both, after a morning event or prior to an afternoon one. [e]
- Butter [r]: A food made by churning cream to separate out the solids. [e]
- Eggs Benedict [r]: A popular brunch dish of a poached egg placed over bacon, ham, or so-called Canadian bacon on a toasted English muffin and then served with hollandaise sauce. [e]
- Recipe [r]: A set of instructions for cooking a particular dish of food. [e]
- Eggs Benedict [r]: A popular brunch dish of a poached egg placed over bacon, ham, or so-called Canadian bacon on a toasted English muffin and then served with hollandaise sauce. [e]