{"id":2223,"date":"2010-03-22T15:41:12","date_gmt":"2010-03-22T15:41:12","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=2223"},"modified":"2022-12-05T22:38:34","modified_gmt":"2022-12-05T21:38:34","slug":"hollandaisesas","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=2223","title":{"rendered":"Hollandaises\u00e5s"},"content":{"rendered":"

\"IMG_5802\"<\/h3>\n

Hollandaises\u00e5s \u00e4r en grunds\u00e5s i det franska k\u00f6ket. Det \u00e4r helt enkelt en \"IMG_5803\"emulsion av \u00e4ggulor och sm\u00f6r smaksatt med citron. Det h\u00e4r receptet kommer fr\u00e5n Julia Childs underbara bok \u201dDet goda franska k\u00f6ket\u201d. Om man blandar i lite vispad gr\u00e4dde i hollandaisen f\u00e5r man en mousselines\u00e5s.<\/h3>\n

Hollandaise- och mousselins\u00e5s serveras g\u00e4rna till nykokta prim\u00f6rer, s\u00e5som vit sparris, eller till fisk. Man kan \u00e4ven g\u00f6ra en god och v\u00e4ldigt fransk sallad med n\u00e5gon god salladssort – till exempel fris\u00e9sallad – och lite grillad eller kokt kyckling som serveras med hollandaises\u00e5s.<\/h3>\n

Du beh\u00f6ver: \"IMG_5796\"<\/strong><\/em><\/p>\n

3 \u00e4ggulor<\/p>\n

1 msk pressad citron<\/p>\n

1\u00bd msk vatten (eller lite mer citron)<\/p>\n

lite salt och peppar<\/p>\n

110 gram sm\u00f6r<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/em><\/p>\n

H\u00e4ll \u00e4ggulor i mixer tillsammans med citronen, vattnet samt salt och peppar.\"IMG_5797\"<\/p>\n

Sk\u00e4r sm\u00f6ret i sm\u00e5 bitar och sm\u00e4lt i kastrull tills skummar.<\/p>\n

S\u00e4tt p\u00e5 locket p\u00e5 mixern och k\u00f6r p\u00e5 h\u00f6gsta hastighet i tv\u00e5 sekunder. Droppa sedan i det sm\u00e4lta sm\u00f6ret f\u00f6rsiktigt i tunn str\u00e5le alltmedan du k\u00f6r p\u00e5 h\u00f6gsta hastigheten. Numera kan man ju anv\u00e4nda en stavmixer \u2013 se upp s\u00e5 inte st\u00e4nker.<\/p>\n

N\u00e4r du tillsatt tv\u00e5 tredjedelar av sm\u00f6ret b\u00f6rjar det bli en kr\u00e4mliknande konsistens. H\u00e4ll sm\u00f6ret f\u00f6rsiktigt och ta inte med den mj\u00f6lkiga bottensatsen som blivit i kastrullen med det sm\u00e4lta sm\u00f6ret. Smaka av s\u00e5sen med kanske mer peppar, salt eller citron.<\/p>\n

Anv\u00e4nd s\u00e5sen genast eller st\u00e4ll bunken med den i en sk\u00e5l ljummet vatten f\u00f6r att h\u00e5lla den vid r\u00e4tt temperatur. Vattnet f\u00e5r dock inte vara f\u00f6r varmt.<\/p>\n

F\u00f6r sauce mousseline tills\u00e4tter du bara n\u00e5gon dl vispad gr\u00e4dde precis innan servering. Bon app\u00e9tit!\"IMG_5798\"<\/p>\n

\u00d6dmjukt f\u00f6rmedlat med v\u00e4nliga matglada h\u00e4lsningar genom Katinkas Kitchen<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com\"IMG_5799\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Hollandaises\u00e5s \u00e4r en grunds\u00e5s i det franska k\u00f6ket. Det \u00e4r helt enkelt en emulsion av \u00e4ggulor och sm\u00f6r smaksatt med citron. Det h\u00e4r receptet kommer fr\u00e5n Julia Childs underbara bok \u201dDet goda franska k\u00f6ket\u201d. Om man blandar i lite vispad gr\u00e4dde i hollandaisen f\u00e5r man en mousselines\u00e5s. Hollandaise- och mousselins\u00e5s […]<\/p>\n","protected":false},"author":5,"featured_media":25321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,4031,127,104,125],"tags":[],"class_list":["post-2223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-pask","category-saser-roror","category-sparris","category-tillbehor-saser"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2223"}],"version-history":[{"count":10,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2223\/revisions"}],"predecessor-version":[{"id":35532,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2223\/revisions\/35532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/25321"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}