{ "items" : [
    { "id" : "http://dbpedia.org/resource/Hollandaise_sauce"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔ.lɑ̃.dɛz]) is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.  In appearance, it is light yellow and opaque, smooth and creamy." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Hollandaise sauce" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Fresh_Asparagus_and_hollandaise.jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/French_cuisine" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Yolk",
          "http://dbpedia.org/resource/Butter" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "egg yolk,liquid butter" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Fresh_Asparagus_and_hollandaise.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Sauce"] } } }
