{"id":662,"date":"2023-08-28T13:51:32","date_gmt":"2023-08-28T11:51:32","guid":{"rendered":"https:\/\/fransandersson.dk\/mad\/?p=662"},"modified":"2024-02-14T11:47:22","modified_gmt":"2024-02-14T10:47:22","slug":"bearnaise-sous-vide-sifon","status":"publish","type":"post","link":"https:\/\/fransandersson.dk\/mad\/bearnaise-sous-vide-sifon\/","title":{"rendered":"Bearnaise sous vide sifon"},"content":{"rendered":"
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\n\t\n\t\n<\/div>\n\n \n\n\n
<\/div>\n
Antal:<\/b> <\/span>4<\/span> personer<\/span><\/span><\/div>
Tilberedelsestid:<\/b> <\/span>1 time<\/span><\/span> time<\/span><\/span><\/div><\/div>\n\n\n\n
<\/div>\n

Udstyr<\/h3>
  • Sous vide<\/div><\/li>
  • Sifon<\/div><\/li>
  • 2 lattergas patron<\/div><\/li><\/ul><\/div>\n

    Ingredienser<\/h3>
    • 4<\/span> stk<\/span> \u00e6ggeblommer<\/span><\/li>
    • 250<\/span> g<\/span> sm\u00f8r<\/span> Lurpak<\/span><\/li>
    • 1<\/span> stk<\/span> skalottel\u00f8g<\/span> fint hakket<\/span><\/li>
    • 4<\/span> spsk <\/span> \u00c6blecider eddike<\/span><\/li>
    • 1<\/span> bundt<\/span> estragon<\/span> frisk<\/span><\/li><\/ul><\/div><\/div>\n

      S\u00e5dan g\u00f8r du<\/h3>
      • Sm\u00f8ret smeltes i en lille gryde over svag varme. H\u00e6ld sm\u00f8r op i sifonen og smid vallen ud.<\/span><\/div><\/li>
      • L\u00f8g steges gennemsigtige i den lille gryde over middel varme. <\/span><\/div><\/li>
      • Estragon opdeles med p\u00e6ne blade i \u00e9n bunke og stilk samt beskadigede blade i den anden.<\/span><\/div><\/li>
      • Bunken med stilke kommes i den lille gryde sammen med \u00e6blecider eddike, salt og peber. <\/span><\/div><\/li>
      • Reducer essensen til ca. halvdelen og si den op i sifonen. <\/span><\/div><\/li>
      • Hvis du bruger hele \u00e6ggeblommer s\u00e5 prik dem i stykker og tilf\u00f8j til sifonen. <\/span><\/div><\/li>
      • Luk sifonen og tryks\u00e6t den med to patroner lattergas. Omryst grundigt. <\/span><\/div><\/li>
      • L\u00e6g den i sous vide ved 60 grader i 30 minutter.<\/span><\/div><\/li>
      • Hak estragonblade fint. <\/span><\/div><\/li>
      • Ryst sifon igen inden saucen skydes ud i en lun sk\u00e5l. Drys den friske estragon over og server. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":758,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[92],"tags":[],"class_list":["post-662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"_links":{"self":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/662","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/comments?post=662"}],"version-history":[{"count":2,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/662\/revisions"}],"predecessor-version":[{"id":760,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/posts\/662\/revisions\/760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media\/758"}],"wp:attachment":[{"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/media?parent=662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/categories?post=662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fransandersson.dk\/mad\/wp-json\/wp\/v2\/tags?post=662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}