{"id":879,"date":"2012-10-07T14:32:42","date_gmt":"2012-10-07T13:32:42","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=879"},"modified":"2024-08-04T19:04:47","modified_gmt":"2024-08-04T18:04:47","slug":"weise-sose","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=879","title":{"rendered":"Wei\u00dfe So\u00dfe"},"content":{"rendered":"<p><em>Hvit saus<\/em> (<a href=\"http:\/\/www.tine.no\/oppskrifter\/sauser-og-dressinger\/varme-sauser-og-dressinger\/hvit-saus\"_blank\">Tine<\/a>)<\/p>\n<div id=\"attachment_882\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2012\/10\/weisse-sosse.jpg\"><img aria-describedby=\"caption-attachment-882\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2012\/10\/weisse-sosse.jpg\" alt=\"Wei\u00dfe So\u00dfe\" title=\"Wei\u00dfe So\u00dfe\" width=\"250\" height=\"261\" class=\"size-full wp-image-882\" \/><\/a><p id=\"caption-attachment-882\" class=\"wp-caption-text\">Wei\u00dfe So\u00dfe<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 EL Butter<br \/>\n2 EL Mehl (Type 405)<br \/>\n2-4 dl Milch (je nach gew\u00fcnschter Konsistenz)<br \/>\n0,25-0,5 TL Salz<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Smelt sm\u00f8ret i kjelen (nicht zu warm, sonst wird es braune So\u00dfe!).<\/li>\n<li>R\u00f8r inn melet til blandingen er jevn og fin.<\/li>\n<li>Tilsett v\u00e6sken litt etter litt, r\u00f8r til sausen koker mellom hver gang og pass p\u00e5 at den ikke har klumper.<\/li>\n<\/ul>\n<p>Den hvite sausen kan smakes til f.eks. med ulike krydderurter, sennep, karri, sitron, pepper, hakkede friske eller t\u00f8rkede urter, muskat, ost eller tomatpur\u00e9. Da blir det fort et nytt spennende tilbeh\u00f8r til gr\u00f8nnsaker, fisk og kj\u00f8tt.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nHaben wir einmal (mit Curry) zu Fiskeboller gemacht. Wirklich einfach, wenn man darauf achtet, dass die Butter-Mehl-Mischung nicht zu hei\u00df wird &#8230; Wird dann leicht eine braune So\u00dfe.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Hvit saus (<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[112],"tags":[174,60,410,161,608,411],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/879"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=879"}],"version-history":[{"count":7,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/879\/revisions"}],"predecessor-version":[{"id":4200,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/879\/revisions\/4200"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}