{"id":926,"date":"2023-08-15T18:49:07","date_gmt":"2023-08-15T18:49:07","guid":{"rendered":"https:\/\/revald.dk\/?p=926"},"modified":"2023-08-15T18:49:09","modified_gmt":"2023-08-15T18:49:09","slug":"hjemmelavet-hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=926","title":{"rendered":"Hjemmelavet hollandaise sauce"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredienser sauce<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 \u00e6ggeblommer<\/li>\n\n\n\n<li>4 spsk citronsaft<\/li>\n\n\n\n<li>2 spsk hvidvinseddike<\/li>\n\n\n\n<li>250g koldt sm\u00f8r sk\u00e5ret i mindre tern<\/li>\n\n\n\n<li>1 nip sukker<\/li>\n\n\n\n<li>Salt og hvid peber<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Tilberedning<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pisk \u00e6ggeblommer, citronsaft og hvivinseddike sammen i en lille gryde. S\u00e6t den p\u00e5 komfuret ved svag varme. Pisk hele tiden i gryden, mens \u00e6ggemassen lunes. Den m\u00e5 endelig ikke blive for varm, s\u00e5 er saucen \u00f8delagt. Brug et termometer. Saucen m\u00e5 aldrig kommer over 65 grader, men hold dig omkring de 60, s\u00e5 du er sikker. Tils\u00e6t f\u00f8rst et enkelt tern sm\u00f8r af gangen og r\u00f8r hele tiden rundt. N\u00e5r det er smeltet, tils\u00e6t det n\u00e6ste. Tils\u00e6t efterh\u00e5nden et par terninger eller 3 af gangen og varm hele tiden saucen op. N\u00e5r alt sm\u00f8ret er smeltet, smages sauces til med salt, sukker og hvid peber &#8211; evt med lidt ekstra citronsaft. Husk at holde \u00f8je med temperaturen hele tiden og r\u00f8r rundt hele tiden!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienser sauce Tilberedning Pisk \u00e6ggeblommer, citronsaft og hvivinseddike sammen i en lille gryde. S\u00e6t den p\u00e5 komfuret ved svag varme. Pisk hele tiden i gryden, mens \u00e6ggemassen lunes. Den m\u00e5 endelig ikke blive for varm, s\u00e5 er saucen \u00f8delagt. Brug et termometer. Saucen m\u00e5 aldrig kommer over 65 grader, men hold dig omkring de 60, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":927,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-926","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saucer"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2023\/08\/Hollandaise-Sauce-RCSQ.jpg?fit=1400%2C1400&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/926","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=926"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/926\/revisions"}],"predecessor-version":[{"id":928,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/926\/revisions\/928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/927"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}