File:Preparation Béarnaise sauce, 2012.jpg
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Preparation_Béarnaise_sauce,_2012.jpg (484 × 482 pixels, file size: 80 KB, MIME type: image/jpeg)
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Deutsch: Abziehen zur Rose der Mischung aus Reduktion von Essig und Gewürzen mit Eigelb und Butter bei der Zubereitung von Sauce béarnaise. Das Aufschlagen der Mischung zu einer dicklichen Sauce erfolgt hier in einer flachen Schüssel im warmen Wasserbad. |
| Date | |
| Source | Cropped from Flickr version: https://www.flickr.com/photos/yarra64/6972120769 auf flickr |
| Author | Damien Dempsey |
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This image, originally posted to Flickr, was reviewed on 7 March 2017 by the administrator or reviewer Leoboudv, who confirmed that it was available on Flickr under the stated license on that date. |
This file is licensed under the Creative Commons Attribution 2.0 Generic license.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 09:39, 7 March 2017 | | 484 × 482 (80 KB) | Jocian (talk | contribs) | User created page with UploadWizard |
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