{"id":509,"date":"2010-12-27T22:21:00","date_gmt":"2010-12-27T21:21:00","guid":{"rendered":"http:\/\/stenbrogatan.homeftp.org\/?p=509"},"modified":"2016-10-03T14:45:17","modified_gmt":"2016-10-03T13:45:17","slug":"bearnaisesas-2","status":"publish","type":"post","link":"https:\/\/stenbrogatan.homeftp.org\/?p=509","title":{"rendered":"Bearnaises\u00e5s"},"content":{"rendered":"<p><span style=\"color: #000000;\">Detta \u00e4r ett klassiskt recept p\u00e5 bearnaises\u00e5s och passar utm\u00e4rkt till k\u00f6tt och kyckling, men \u00e4ven p\u00e5 olika typer av pizzor.<\/span><\/p>\n<p><img decoding=\"async\" class=\"alignright\" style=\"margin-left: 9px; margin-right: 9px;\" src=\"TEST2-filer\/image079.gif\" alt=\"\" align=\"left\" hspace=\"9\" \/><span style=\"color: #000000;\"><strong>Ingredienser (4 port)<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"> 6 krossade vitpepparkorn <\/span><br \/>\n<span style=\"color: #000000;\"> 2 msk hackad gul l\u00f6k<\/span><br \/>\n<span style=\"color: #000000;\"> 2 msk vin\u00e4ger<\/span><br \/>\n<span style=\"color: #000000;\"> 4 msk vatten<\/span><br \/>\n<span style=\"color: #000000;\"> 2-3 persiljestj\u00e4lkar<\/span><br \/>\n<span style=\"color: #000000;\"> 3 \u00e4ggulor<\/span><br \/>\n<span style=\"color: #000000;\"> 150 g sm\u00f6r eller margarin<\/span><br \/>\n<span style=\"color: #000000;\"> 2 msk klippt persilja, k\u00f6rvel och dragon<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong>G\u00f6r s\u00e5 h\u00e4r:<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"> Blanda peppar, l\u00f6k, vin\u00e4ger, vatten och persilja. Koka ihop blandningen till h\u00e4lften. Sila bort kryddorna och h\u00e4ll tillbaka v\u00e4tskan i kastrullen. Tills\u00e4tt \u00e4ggulorna och vispa \u00f6ver vattenbad tills den tjocknar.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"> Kontrollera v\u00e4rmen p\u00e5 vattenbadet och minska den d\u00e5 fettet skall tills\u00e4ttas. Skira fettet och h\u00e5ll fettets temperatur vid 50-60\u00b0C. Tills\u00e4tt fettet sakta under fortsatt vispning. D\u00e5 bearnaises\u00e5sen \u00e4r f\u00e4rdig skall den vara tjock och por\u00f6s.<\/span><\/p>\n<p><span style=\"color: #000000;\">Skulle s\u00e5sen sk\u00e4ra sig kan det bero p\u00e5 att sjudningen skett vid f\u00f6r h\u00f6g temperatur. D\u00e5 har proteinet stelnat och det \u00e4r inte mycket att g\u00f6ra \u00e5t s\u00e5sen.<\/span>\u00a0<span style=\"color: #000000;\">Det kan ocks\u00e5 bero p\u00e5 att f\u00f6r storm\u00e4ngd fett tillsatts p\u00e5 en g\u00e5ng. En ny \u00e4ggula kan d\u00e5 blandas med 1 msk vatten och den skurna s\u00e5sen tills\u00e4ttas lite i s\u00e4nder under kraftig vispning.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Kommentar:\u00a0<\/strong>F\u00f6r att f\u00e5 ett bra resultat handlar det mycket om temperaturer. Det b\u00e4sta \u00e4r om alla ingredienser h\u00e5ller samma temperatur 50-60 \u00b0C\u00a0n\u00e4r de vispas ihop. D\u00e5 blir det l\u00e4ttare f\u00f6r \u00e4ggulorna att ta emot det skirade sm\u00f6ret.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Detta \u00e4r ett klassiskt recept p\u00e5 bearnaises\u00e5s och passar utm\u00e4rkt till k\u00f6tt och kyckling, men \u00e4ven p\u00e5 olika typer av pizzor.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[221,131,68],"class_list":["post-509","post","type-post","status-publish","format-standard","hentry","category-saser","tag-kott","tag-kyckling","tag-sas"],"_links":{"self":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts\/509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=509"}],"version-history":[{"count":0,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts\/509\/revisions"}],"wp:attachment":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}