{"id":679,"date":"2015-01-02T22:17:36","date_gmt":"2015-01-02T22:17:36","guid":{"rendered":"https:\/\/revald.dk\/?p=679"},"modified":"2020-09-19T00:51:26","modified_gmt":"2020-09-19T00:51:26","slug":"laekker-og-simpel-portvinssauce-til-kod","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=679","title":{"rendered":"L\u00e6kker og simpel portvinssauce til k\u00f8d"},"content":{"rendered":"<p>Hvis man f\u00e5r l\u00e6kkert r\u00f8dt oksek\u00f8d, s\u00e5 b\u00f8r man ogs\u00e5 have en god sauce. Denne sauce er b\u00e5de simpel og alligevel eksklusiv.<\/p>\n<p>Start med at h\u00e6lde 1 dl r\u00f8d balsamico og 3 dl portvin i en gryde. Kog den ned til der er ca \u00bd dl igen. 8-10 dl af en god fond. Jeg bruger en blanding af 2\/3 kalvefond og 1\/3 gr\u00f8ntsagsfond. Kog det igen ned til der er ca. halvdelen tilbage. Du ender nu med 4-5 dl l\u00e6kker sauce.<\/p>\n<p>Saucen kan sagtens laves i forvejen.<\/p>\n<p>Inden servering, varmes sauces og tages at bluset n\u00e5r den koger. Herefter tils\u00e6ttes sm\u00e5 klumper sm\u00f8r (ca 40-50 gram samlet) og der piskes kraftigt undervejs. Dette kaldes at montere saucen og giver den et flot blankt udseende. Herefter er den klar til servering. Monteret sauce m\u00e5 ikke koges op igen, da det s\u00e5 kan skille.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hvis man f\u00e5r l\u00e6kkert r\u00f8dt oksek\u00f8d, s\u00e5 b\u00f8r man ogs\u00e5 have en god sauce. Denne sauce er b\u00e5de simpel og alligevel eksklusiv. Start med at h\u00e6lde 1 dl r\u00f8d balsamico og 3 dl portvin i en gryde. Kog den ned til der er ca \u00bd dl igen. 8-10 dl af en god fond. Jeg bruger [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":681,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7,9],"tags":[],"class_list":["post-679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hovedretter","category-saucer"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2015\/01\/original.jpg?fit=620%2C367&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=679"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":680,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/679\/revisions\/680"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/681"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}