{"id":396,"date":"2023-08-27T10:49:26","date_gmt":"2023-08-27T10:49:26","guid":{"rendered":"https:\/\/recettesquebec.org\/?p=396"},"modified":"2023-08-27T11:01:26","modified_gmt":"2023-08-27T11:01:26","slug":"hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/recettesquebec.org\/fr\/hollandaise-sauce\/","title":{"rendered":"Sauce hollandaise"},"content":{"rendered":"<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Sauce hollandaise<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Temps de cuisson : 15 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Niveau:<\/span>\n                        <span>Facile<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Imprimer<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingr\u00e9dients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> 15 ml de Vinaigre blanc<\/li><li><i class=\"jeg_checkmark\"><\/i> 30 ml d'Eau froide<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 Jaunes d'\u0153ufs<\/li><li><i class=\"jeg_checkmark\"><\/i> 125 ml de Beurre fondu<\/li><li><i class=\"jeg_checkmark\"><\/i> Sel et poivre au go\u00fbt<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol>\n<li>Verser le vinaigre dans un petit bol allant au four \u00e0 micro-ondes et le faire chauffer \u00e0 puissance maximale pendant 15 secondes. Y incorporer l\u2019eau froide.<\/li>\n<li>D\u00e9poser les jaunes d\u2019\u0153ufs et la moiti\u00e9 du m\u00e9lange d\u2019eau et de vinaigre dans un petit bol en acier inoxydable et m\u00e9langer au fouet, en faisant des cercles ou des huit.<\/li>\n<li>Placer le bol au-dessus d\u2019une casserole d\u2019eau bouillante, de fa\u00e7on \u00e0 cr\u00e9er un bain-marie et \u00e9teindre la cuisini\u00e8re. Battre le m\u00e9lange au fouet sans arr\u00eat jusqu\u2019\u00e0 ce qu\u2019il commence \u00e0 \u00e9paissir et \u00e0 devenir cr\u00e9meux. Les \u0153ufs doivent couler du fouet en ruban.<\/li>\n<li>Placer le bol sur un plan de travail et continuer \u00e0 battre le m\u00e9lange. Incorporer doucement le beurre fondu. Battre au fouet pendant 2 \u00e0 3 minutes de plus. Saler et poivrer. Si la sauce devient trop \u00e9paisse ou trop brillante, y ajouter un peu du m\u00e9lange d\u2019eau et de vinaigre. Si les \u0153ufs ne se m\u00e9langent pas facilement au beurre, remettre le bol sur la casserole et continuer \u00e0 fouetter. Une fois que le beurre est compl\u00e8tement incorpor\u00e9 aux \u0153ufs, conserver la sauce au chaud jusqu\u2019au moment de l\u2019utiliser.<\/li>\n<li>Cette sauce est Id\u00e9ale pour napper un \u0153uf b\u00e9n\u00e9dictine! Sur une moiti\u00e9 de muffin anglais grill\u00e9, d\u00e9poser une tranche de jambon blanc, un \u0153uf poch\u00e9 et napper de la sauce hollandaise. Saupoudrer de paprika et parsemer de ciboulette cisel\u00e9e, si d\u00e9sir\u00e9.<\/li>\n<\/ol>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Ffr%2Fhollandaise-sauce%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/fr\/hollandaise-sauce\/\">register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>Hollandaise sauce Cooking time: 15 minutes Level: Easy Print Recipe Ingredients 15 ml White vinegar 30 ml Cold water 2 Egg yolks 125 ml Melted butter Salt and pepper to taste Instructions Pour vinegar in a small, microwaveable bowl and heat on high for 15 seconds. Incorporate the cold water. Place the egg yolks and [&hellip;]<\/p>","protected":false},"author":3,"featured_media":397,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"custom","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"1","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"42","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Hollandaise sauce","food_recipe_description":"","food_recipe_serve":"","food_recipe_time":"15","food_recipe_prep":"5","food_recipe_level":"Easy","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"1","ingredient":[{"item":"15 ml White vinegar"},{"item":"30 ml Cold water"},{"item":"2 Egg yolks"},{"item":"125 ml Melted butter"},{"item":"Salt and pepper to taste"}],"instruction":"<ol>\r\n \t<li>Pour vinegar in a small, microwaveable bowl and heat on high for 15 seconds. Incorporate the cold water.<\/li>\r\n \t<li>Place the egg yolks and half the vinegar-water mixture in a stainless steel bowl and whisk in a circular or figure-8 motion.<\/li>\r\n \t<li>Place the bowl over a saucepan of boiling water, as with a double boiler, and turn off the heat. Whisk mixture without stopping until it starts to thicken and become creamy. When the whisk is lifted, the egg should fall back into the bowl in ribbons.<\/li>\r\n \t<li>Place bowl on a work surface and continue whisking mixture. Gently incorporate the melted butter. Whisk for 2 or 3 more minutes. Season with salt and pepper. If sauce becomes too thick or too shiny, add some of the water-vinegar blend to the mixture. If the eggs and butter don't blend together well, place the bowl over the water again and continue whisking. When the butter is completely incorporated into the egg, keep the sauce warm until ready to use.<\/li>\r\n \t<li>This sauce is ideal for eggs benedict! Place a slice of white ham and a poached egg on a toasted English muffin half and top with hollandaise sauce. Sprinkle with paprika and snipped chives if you like.<\/li>\r\n<\/ol>","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,37,42],"tags":[],"class_list":["post-396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-breakfast","category-sauces-and-dressings"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=396"}],"version-history":[{"count":1,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/396\/revisions"}],"predecessor-version":[{"id":398,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/396\/revisions\/398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/397"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}