{"id":3854,"date":"2012-02-12T03:01:26","date_gmt":"2012-02-12T03:01:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3854"},"modified":"2012-02-12T03:01:26","modified_gmt":"2012-02-12T03:01:26","slug":"remoulade-mit-kresse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/remoulade-mit-kresse\/","title":{"rendered":"Remoulade mit Kresse"},"content":{"rendered":"<p><strong>Zubereitung<\/strong><br \/>\n4 Eigelb mit 1 geh\u00e4uften Teel\u00f6ffel Senf, Salz und 1 Essl\u00f6ffel Essig verr\u00fchren. Nach und nach 1\/2 l \u00d6l zuerst tropfenweise, dann in d\u00fcnnem Strahl dazu gie\u00dfen, dabei st\u00e4ndig mit dem Quirlen des Handr\u00fchrers r\u00fchren, bis eine feste Mayonnaise entstanden ist. 6 hartgekochte Eier halbieren, das Eigelb herausnehmen und durch ein Sieb streichen, das Eiwei\u00df fein hacken. Beides zur Mayonnaise geben. 2 Zwiebeln, 3 Sardellen und 100 g Gew\u00fcrzgurken fein hacken, zusammen mit 30 g abgetropften Kapern unter die Sauce mischen. Kresse vom Beet schneiden und ebenfalls in die Sauce geben. Mit Salz und Pfeffer nachw\u00fcrzen.<br \/>\nDie Sauce pa\u00dft zur Tafelspitz und Gem\u00fcse-S\u00fclzen. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zubereitung 4 Eigelb mit 1 geh\u00e4uften Teel\u00f6ffel Senf, Salz und 1 Essl\u00f6ffel Essig verr\u00fchren. Nach und nach 1\/2 l \u00d6l zuerst tropfenweise, dann in d\u00fcnnem Strahl dazu gie\u00dfen, dabei st\u00e4ndig mit dem Quirlen des Handr\u00fchrers r\u00fchren, bis eine feste Mayonnaise entstanden ist. 6 hartgekochte Eier halbieren, das Eigelb herausnehmen und durch ein Sieb streichen, das &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/12\/remoulade-mit-kresse\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[36],"tags":[221,549],"class_list":["post-3854","post","type-post","status-publish","format-standard","hentry","category-sauce","tag-kresse","tag-remoulade","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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