{"id":34671,"date":"2022-05-14T03:00:00","date_gmt":"2022-05-14T01:00:00","guid":{"rendered":"https:\/\/katinkaskitchen.com\/?p=34671"},"modified":"2022-12-04T12:21:53","modified_gmt":"2022-12-04T11:21:53","slug":"sauce-verte-till-grillat","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=34671","title":{"rendered":"Sauce verte till grillat"},"content":{"rendered":"\n
\"\"
En kr\u00e4mig sauce verte med cr\u00e8me fra\u00eeche, majonn\u00e4s, \u00f6rter, vitl\u00f6k, sardeller och citron eller vin\u00e4ger – en otroligt god s\u00e5s till mycket! <\/figcaption><\/figure>\n\n\n\n

Sauce verte p\u00e5 franska eller salsa verde p\u00e5 italienska och spanska betyder helt sonika gr\u00f6n s\u00e5s och \u00e4r beteckningen p\u00e5 en uppsj\u00f6 varianter fr\u00e5n fr\u00e4mst det medelhavska k\u00f6ket d\u00e4r huvudingrediensen \u00e4r \u00f6rter, ofta med vitl\u00f6k och ibland \u00e4ven med sardeller och\/eller kapris. N\u00e5gon syra brukar ocks\u00e5 ing\u00e5 i form av citron eller en god vin\u00e4ger s\u00e5som vitvins-, sherry- eller champagnevin\u00e4ger. Det hela fylls ut av antingen en god olja, g\u00e4rna olivolja eller som i det h\u00e4r fallet cr\u00e8me fra\u00eeche och majonn\u00e4s. S\u00e5sen \u00e4r mycket god till kokta eller grillade gr\u00f6nsaker, grillat k\u00f6tt eller fisk eller helt enkelt en bit stekt k\u00f6tt, kyckling eller fisk. Jag serverade s\u00e5sen till \u00f6rtstekt kyckling och nykokt mandelpotatis. F\u00f6r lite extra hetta hade jag \u00e4ven i lite gr\u00f6n f\u00e4rsk chili. <\/strong><\/p>\n\n\n\n

Du beh\u00f6ver till ca 4 personer: <\/em><\/strong><\/p>\n\n\n\n

1 1\/2 dl cr\u00e8me fra\u00eeche, jag v\u00e4ljer laktosfri<\/p>\n\n\n\n

drygt 1 dl god majonn\u00e4s – h\u00e4r inst\u00e4mmer jag i n\u00e5got jag s\u00e5g att Catharina K\u00f6nig s\u00e4ger, n\u00e4mligen att hon f\u00f6redrar Hellmans majonn\u00e4s p\u00e5 burk – men den som vill sl\u00e5r sj\u00e4lvfallet sin egen majonn\u00e4s<\/p>\n\n\n\n

ca 4 sardellfil\u00e9er i olja, fint hackade<\/p>\n\n\n\n

1-2 vitl\u00f6ksklyftor, skalade och hackade<\/p>\n\n\n\n

f\u00e4rska \u00f6rter efter tillg\u00e5ng och smak – jag tog basilika, k\u00f6rvel och koriander<\/p>\n\n\n\n

1\/2 dl f\u00e4rsk bladspenat f\u00f6r extra gr\u00f6n vacker f\u00e4rg (kan uteslutas)<\/p>\n\n\n\n

1\/2 pressad citron<\/p>\n\n\n\n

1 tsk sherryvin\u00e4ger<\/p>\n\n\n\n

n\u00e5gra tag p\u00e5 pepparkvarnen<\/p>\n\n\n\n

en nypa salt (smaka av d\u00e5 \u00e4ven sardellerna ger s\u00e4lta)<\/p>\n\n\n\n

ev. chili – f\u00e4rsk eller torkad<\/p>\n\n\n\n

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

L\u00e4gg alla ingredienser i en h\u00f6g bunke och mixa med mixerstav. Om du inte har n\u00e5gon mixerstav hackar du sardellfil\u00e9erna extra fint och pressar eller mosar vitl\u00f6ken samt finhackar \u00f6rterna innan du blandar ihop allt. Smaka av med syra, peppar, s\u00e4lta och eventuellt chili. St\u00e4ll \u00e5t sidan s\u00e5 att smakerna blandas alternativt l\u00e5t den st\u00e5 i kylen under lock eller plast i n\u00e5gra timmar till servering. Tag d\u00e5 g\u00e4rna fram s\u00e5sen ett tag innan s\u00e5 den hinner bli en aning mindre iskall f\u00f6r att smakerna ska blomma ut. Servera med din mat. <\/p>\n\n\n\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen! <\/p>\n\n\n\n

Katinka Hammarski\u00f6ld<\/p>\n\n\n\n

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

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

Sauce verte p\u00e5 franska eller salsa verde p\u00e5 italienska och spanska betyder helt sonika gr\u00f6n s\u00e5s och \u00e4r beteckningen p\u00e5 en uppsj\u00f6 varianter fr\u00e5n fr\u00e4mst det medelhavska k\u00f6ket d\u00e4r huvudingrediensen \u00e4r \u00f6rter, ofta med vitl\u00f6k och ibland \u00e4ven med sardeller och\/eller kapris. N\u00e5gon syra brukar ocks\u00e5 ing\u00e5 i form av […]<\/p>\n","protected":false},"author":5,"featured_media":34676,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,118,37,127],"tags":[],"class_list":["post-34671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-balsamvinager","category-ortkryddor","category-sardeller","category-saser-roror"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/34671","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=34671"}],"version-history":[{"count":5,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/34671\/revisions"}],"predecessor-version":[{"id":35379,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/34671\/revisions\/35379"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/34676"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}