| Display title | Bearnaise sauce recipe |
| Default sort key | Bearnaise sauce recipe |
| Page length (in bytes) | 3,139 |
| Namespace ID | 0 |
| Page ID | 55761 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 1 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Chef (talk | contribs) |
| Date of page creation | 17:07, 7 November 2012 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 09:23, 22 December 2021 |
| Total number of edits | 6 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Magic words (2) | - __INDEX__
- __NOEDITSECTION__
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| Transcluded templates (8) | Templates used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Bearnaise sauce the classic French recipe using egg yolks |
Article description: (description)
This attribute controls the content of the description and og:description elements. | The classic French sauce made of clarified butter and egg yolks flavoured with tarragon and shallots. The perfect accompaniment for steaks and fish |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #tarragon #butter #bearnaisesaucerecipe #vinegar #eggyolks #shallots #sauce #diced #accompaniment #gravy #french
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