{"id":860,"date":"2016-03-23T17:38:46","date_gmt":"2016-03-23T16:38:46","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=860"},"modified":"2016-03-23T17:38:46","modified_gmt":"2016-03-23T16:38:46","slug":"majonnas","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/majonnas\/","title":{"rendered":"Majonn\u00e4s – g\u00f6r din egen p\u00e5 15 sekunder"},"content":{"rendered":"

Majonn\u00e4s \u00e4r verkligen en av grunderna. De d\u00e4r man absolut ska kunna om man vill p\u00e5st\u00e5 att man kan det allra minsta om matlagning. Jag vet hur det ska vara, men g\u00f6r p\u00e5 ett helt annat s\u00e4tt. Varf\u00f6r kr\u00e5ngla till det. Fusk? Nix, tycker jag inte alls. Den h\u00e4r \u00e4r gjord p\u00e5 \u00e4kta vara och blir verkligen kanonbra.<\/strong><\/p>\n

Majonn\u00e4s har lite d\u00e5ligt rykte, eller hur? Och \u00e4nd\u00e5 \u00e4lskar vi den. Den \u00e4r fet absolut, men man m\u00e5ste ju inte \u00e4ta s\u00e5 mycket. Och g\u00f6r man den sj\u00e4lv finns inga skumma ingredienser inblandade. Olja, \u00e4gg, senap, citron och salt. Det \u00e4r allt.<\/p>\n

Om man inte vill smaks\u00e4tta f\u00f6rst\u00e5s. Majonn\u00e4s passar till mycket. Prova med vitl\u00f6k, lime, pepparrot, chili, curry, \u00f6rtkryddor, dill, eller gr\u00e4sl\u00f6k . Den passar till f\u00e4nk\u00e5l, till gurka till \u00e4pple\u2026.och, ja s\u00e5d\u00e4r kan man forts\u00e4tta i evigheter.<\/p>\n

\"majonn\u00e4s,<\/a>
En av det kalla k\u00f6kets grunds\u00e5ser. Och den \u00e5terkommer hela tiden, \u00f6verallt. L\u00e4tt att smaks\u00e4tta, enkel att g\u00f6ra och fantastiskt god.<\/figcaption><\/figure>\n

Majonn\u00e4s \u00e4r en lite knepig s\u00e5 kallad emulsionss\u00e5s, med ingredienser som egentligen har sv\u00e5rt att f\u00f6rena sig. Min bygger p\u00e5 olja och citron. F\u00f6r att det ska bli en kr\u00e4mig s\u00e5s av de tu beh\u00f6vs n\u00e5got som binder ihop dem till exempel senap eller\/och \u00e4gg som har samma f\u00f6rm\u00e5ga.<\/p>\n

Att sl\u00e5 en majonn\u00e4s p\u00e5 det klassiska s\u00e4ttet inneb\u00e4r att man i en sk\u00e5l med bland annat \u00e4ggulor och senap l\u00e5ngsamt h\u00e4ller en tunn str\u00e5le olja och vispar kraftigt f\u00f6r hand. Det finns en risk att s\u00e5sen spricker. Det vill s\u00e4ga sk\u00e4r sig. Och innan jag hittade en variant p\u00e5 ursprungsreceptet hade jag ett och annat majonn\u00e4stillbud. Men inte l\u00e4ngre.<\/p>\n

Nuf\u00f6rtiden g\u00f6r jag p\u00e5 ett annat s\u00e4tt. Det som kr\u00e4vs \u00e4r en mixerstav och en smal beh\u00e5llare. F\u00f6rslagsvis den som f\u00f6ljer med staven n\u00e4r man k\u00f6per den. Dessutom ska ingredienserna ha samma temperatur. I \u00f6vrigt inget. Processen tar 15 sekunder och s\u00e5sen blir lysande bra. Alltid.<\/p>\n

Och s\u00e5h\u00e4r g\u00e5r det till:<\/p>\n

15-sekunders majonn\u00e4s<\/strong><\/h2>\n
    \n
  • 1 \u00e4gg<\/li>\n
  • 1 msk fransk senap<\/li>\n
  • \u00bd tsk salt<\/li>\n
  • 1-2 msk citron<\/li>\n
  • 2 \u00bd dl rapsolja<\/li>\n<\/ul>\n

    G\u00f6r s\u00e5h\u00e4r<\/h4>\n
      \n
    1. L\u00e4gg alla ingredienserna i beh\u00e5llaren till en mixerstav. S\u00e4tt ner staven i beh\u00e5llarens botten. K\u00f6r ig\u00e5ng och dra staven l\u00e5ngsamt upp\u00e5t. S\u00e5sen ska vara blank och tjock. Och, ja sv\u00e5rare \u00e4n s\u00e5h\u00e4r \u00e4r det faktiskt inte.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Majonn\u00e4s \u00e4r verkligen en av grunderna. De d\u00e4r man absolut ska kunna om man vill p\u00e5st\u00e5 att man kan det allra minsta om matlagning. Jag vet hur det ska vara, men g\u00f6r p\u00e5 ett helt annat s\u00e4tt. Varf\u00f6r kr\u00e5ngla till det. Fusk? Nix, tycker jag inte alls. Den h\u00e4r \u00e4r gjord p\u00e5 \u00e4kta vara och blir verkligen kanonbra.<\/p>\n","protected":false},"author":152,"featured_media":861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[125],"yoast_head":"\nMajonn\u00e4s - g\u00f6r din egen p\u00e5 15 sekunder - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Majonn\u00e4s, det kalla k\u00f6kets grunds\u00e5s nummer ett. Ett allvarligt kapitel som jag t\u00e4nker skriva om. Varf\u00f6r kr\u00e5ngla till det? 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