{"id":1935,"date":"2023-12-04T15:32:58","date_gmt":"2023-12-04T13:32:58","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=1935"},"modified":"2023-12-04T15:32:58","modified_gmt":"2023-12-04T13:32:58","slug":"mayonnaise","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=1935","title":{"rendered":"Mayonnaise"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"502\" src=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/12\/image-44.png\" alt=\"\" class=\"wp-image-1937\" srcset=\"https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/12\/image-44.png 750w, https:\/\/www.kochbuch.top\/wp-content\/uploads\/2023\/12\/image-44-300x201.png 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Zutaten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salz, Pfeffer<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Sp <a><\/a>Zitronensaft oder Essig<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">0,5 TL Senf<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Ei<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">125 ml Olivenol<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5 Knoblauch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zubereitung<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Zubereitung von Aioli ist ja im Allgemeinen bekannt. Bei diesem Rezept liegt das Geheimnis darin, dass man mit dem P\u00fcrierstab arbeitet. Das Aioli wird dadurch extrem schnell fertig und garantiert fest.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In ein hohes Gef\u00e4\u00df, in das der P\u00fcrierstab gerade hineinpasst, alle Zutaten auf einmal hinein geben. Den P\u00fcrierstab bis auf den Boden des Gef\u00e4\u00dfes f\u00fchren und einschalten. NICHT bewegen, sondern abwarten, bis sich unten Mayonnaise bildet. Dann in langsamen Bewegungen auf und ab bewegen, bis alles fest ist.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten Salz, Pfeffer 1 Sp Zitronensaft oder Essig 0,5 TL Senf 1 Ei 125 ml Olivenol 5 Knoblauch Zubereitung Die Zubereitung von Aioli ist ja im Allgemeinen bekannt. Bei diesem [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1935","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1935"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1935\/revisions"}],"predecessor-version":[{"id":1938,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/1935\/revisions\/1938"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/1936"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1935"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1935"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}