{"id":3787,"date":"2017-06-22T15:53:17","date_gmt":"2017-06-22T14:53:17","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=3787"},"modified":"2016-07-22T15:56:37","modified_gmt":"2016-07-22T14:56:37","slug":"remoulade","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2017\/06\/22\/remoulade\/","title":{"rendered":"Remoulade"},"content":{"rendered":"<p><a title=\"Remoulade\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/28468852805\/in\/dateposted-public\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/c6.staticflickr.com\/9\/8850\/28468852805_0c2430ee4b_m.jpg\" alt=\"Remoulade\" width=\"240\" height=\"180\" align=\"right\" border=\"0\" hspace=\"2\" vspace=\"2\" \/><\/a><script src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" async=\"\" charset=\"utf-8\"><\/script>Remoulade er et godt tilbeh\u00f8r til rigtig mange retter. Herhjemme er det et hit til eksempelvis pomfritter.<\/p>\n<p>Det er relativt nemt at lave og smager godt. Det er dog kun noget vi g\u00f8r til s\u00e6rlige lejligheder, da det ikke er ingredienser vi normalt har i skabet.<\/p>\n<p>\/Dann<\/p>\n<p><strong>Ingredienser &#8211; mayo<\/strong><\/p>\n<ul>\n<li>275 gram hjemmelavet mayonnaise<\/li>\n<li>2\u00bd dl olie<\/li>\n<li>1 tsk sennep<\/li>\n<li>1 tsk hvidvinseddike<\/li>\n<li>2 \u00e6ggeblommer<\/li>\n<li>\u00bd tsk peber<\/li>\n<li>\u00bd tsk salt<\/li>\n<\/ul>\n<p><strong>Ingredienser &#8211; remo<\/strong><\/p>\n<ul>\n<li>1 revet l\u00f8g (63 g)<\/li>\n<li>Syltede agurker hakket (131 g)<\/li>\n<li>Kapers hakket (50 g)<\/li>\n<li>Gulerod revet (50 g)<\/li>\n<li>\u00bd tsk citronsaft<\/li>\n<li>1\u00bd tsk sukker<\/li>\n<li>1 spsk gurkemeje<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Skr\u00e6l og riv l\u00f8get<\/li>\n<li>Skr\u00e6l og riv guleroden<\/li>\n<li>Skyl og hak kapers og agurker<\/li>\n<li>Lav mayonnaisen ved at piske alt undtagen olien sammen. Pisk herefter olien i lidt ad gangen, s\u00e5 mayonnaisen bliver f\u00e6rdig<\/li>\n<li>Pisk alle de \u00f8vrige ingredienser sammen i sk\u00e5len<\/li>\n<li>Kom saucen i k\u00f8leskabet i tre kvarter, s\u00e5 den k\u00f8ler lidt ned<\/li>\n<li>Remuladen er nu klar til servering<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Remoulade er et godt tilbeh\u00f8r til rigtig mange retter. Herhjemme er det et hit til eksempelvis pomfritter. Det er relativt nemt at lave og smager godt. Det er dog kun noget vi g\u00f8r til s\u00e6rlige lejligheder, da det ikke er ingredienser vi normalt har i skabet. \/Dann Ingredienser &#8211; mayo 275 gram hjemmelavet mayonnaise 2\u00bd &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2017\/06\/22\/remoulade\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Remoulade<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-3787","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-Z5","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=3787"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/3787\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=3787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=3787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=3787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}