{"id":1898,"date":"2009-06-16T09:16:54","date_gmt":"2009-06-16T09:16:54","guid":{"rendered":"http:\/\/www.parnes.com\/wordpress\/index.php\/2009\/06\/16\/recept_majonas_och_aioli\/"},"modified":"2009-06-16T09:16:54","modified_gmt":"2009-06-16T09:16:54","slug":"recept_majonas_och_aioli","status":"publish","type":"post","link":"https:\/\/www.parnes.com\/blog\/index.php\/2009\/06\/16\/recept_majonas_och_aioli\/","title":{"rendered":"Recept: Majon\u00e4s och Aioli"},"content":{"rendered":"<p>H\u00e4r \u00e4r mitt recept p\u00e5 majon\u00e4s.<\/p>\n<ul>\n<li>2 \u00e4gg (bara \u00e4ggulorna)<\/li>\n<li>2 tsk vitvinsvin\u00e4ger<\/li>\n<li>lite vitpeppar<\/li>\n<li>lite flingsalt<\/li>\n<li>1 tsk dijon senap<\/li>\n<li>2 dl smakfri olja, t.ex. majosolja<\/li>\n<\/ul>\n<ol>\n<li>L\u00e4gg \u00e4gggulor, vin\u00e4ger, salt, senap och vitpeppar i en flatbottnad sk\u00e5l.<\/li>\n<li>L\u00e4t st\u00e5 ca 45-60 minuter s\u00e5 det blir rumstempererat. Om du f\u00f6rvarar olja i kyl s\u00e5 ta ut den ocks\u00e5.<\/li>\n<li>K\u00f6r inneh\u00e5llet i sk\u00e5len med en stavmixer s\u00e5 det blandar sig (n\u00e5gra sekunder)<\/li>\n<li>Medan du k\u00f6r stavmixern s\u00e5 h\u00e4ll p\u00e5 oljan sakta. Efter ca 10 sekunder s\u00e5 startar emulgeringsprocessen och v\u00e4tskan tjocknar.\n<ul>\n<li>Jag brukar h\u00e4lla oljan via ett 1 dl m\u00e5tt s\u00e5 jag g\u00f6r majon\u00e4s f\u00f6rst p\u00e5 1 dl och sp\u00e4r sedan ut den med 1 dl olja till. Variera m\u00e4ngden olja efter smak.<\/li>\n<li>Har du h\u00e4r <i>inte<\/i> f\u00e5tt n\u00e5gon emulgering (dvs. bara f\u00e5tt en gul tunn soppa) s\u00e5 \u00e4r det min erfarenhet att det \u00e4r bara att b\u00f6rja om igen. Jag har aldrig lyckats f\u00e5 den komma ihop med n\u00e5got av all de trick jag h\u00f6rt (har du n\u00e5got extra bra trick s\u00e5 kommentera g\u00e4rna).<\/li>\n<\/ul>\n<\/li>\n<li>Klart! H\u00e5ller sig finfint i kylen ca 1 vecka.<\/li>\n<\/ol>\n<p>En variant p\u00e5 detta \u00e4r att g\u00f6ra aioli (vitl\u00f6ksmajon\u00e4s) ist\u00e4llet.<\/p>\n<p>Byt ut senap mot 2-3 vitl\u00f6ksklyftor och f\u00f6lj receptet i \u00f6vrigt som ovan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>H\u00e4r \u00e4r mitt recept p\u00e5 majon\u00e4s. 2 \u00e4gg (bara \u00e4ggulorna) 2 tsk vitvinsvin\u00e4ger lite vitpeppar lite flingsalt 1 tsk dijon senap 2 dl smakfri olja, t.ex. majosolja L\u00e4gg \u00e4gggulor, vin\u00e4ger, salt, senap och vitpeppar i en flatbottnad sk\u00e5l. L\u00e4t st\u00e5 ca 45-60 minuter s\u00e5 det blir rumstempererat. Om du f\u00f6rvarar olja i kyl s\u00e5 ta &hellip; <a href=\"https:\/\/www.parnes.com\/blog\/index.php\/2009\/06\/16\/recept_majonas_och_aioli\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recept: Majon\u00e4s och Aioli<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[159],"class_list":["post-1898","post","type-post","status-publish","format-standard","hentry","category-food","tag-recept"],"_links":{"self":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=1898"}],"version-history":[{"count":0,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1898\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=1898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=1898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.parnes.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=1898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}