{"id":691,"date":"2021-03-09T22:42:55","date_gmt":"2021-03-09T20:42:55","guid":{"rendered":"https:\/\/reseptit.blog\/?p=691"},"modified":"2021-03-13T13:18:13","modified_gmt":"2021-03-13T11:18:13","slug":"chirachamajoneesi","status":"publish","type":"post","link":"https:\/\/reseptit.blog\/chirachamajoneesi\/","title":{"rendered":"Chirachamajoneesi"},"content":{"rendered":"<ul>\n<li>Kananmunan keltuainen 1kpl<\/li>\n<li>Rypsi\u00f6ljy ~2.5dl<\/li>\n<li>Dijon sinappi 3tl<\/li>\n<li>Viinietikka 1tl<\/li>\n<li>Chirachakastike 4tl (tai enemm\u00e4n jos tykk\u00e4\u00e4. T\u00e4ll\u00e4 m\u00e4\u00e4r\u00e4ll\u00e4 aika mieto)<\/li>\n<\/ul>\n<p>Erottele keltuainen py\u00f6re\u00e4pohjaiseen kulhoon. Vispaa sit\u00e4 hetki. Lis\u00e4\u00e4 sinappi, etikka ja chiracha. Vispaa hetki. Lis\u00e4\u00e4 \u00f6ljy\u00e4 ensin vain tipoittain ja vispaa. Lis\u00e4\u00e4 \u00f6ljy\u00e4 hyvin ohuena vanana hyvin hiljaa ja vispaa. Jos t\u00e4t\u00e4 kiirehtii niin rakenne hajoaa. 2.5 dl laskemisessa ja vispaamisessa pit\u00e4isi menn\u00e4 ainakin kymmenen minuuttia. Vispaa ja lis\u00e4\u00e4 \u00f6ljy\u00e4 kunnes majoneesi on paksua ja kuohkeaa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kananmunan keltuainen 1kpl Rypsi\u00f6ljy ~2.5dl Dijon sinappi 3tl Viinietikka 1tl Chirachakastike 4tl (tai enemm\u00e4n jos tykk\u00e4\u00e4. T\u00e4ll\u00e4 m\u00e4\u00e4r\u00e4ll\u00e4 aika mieto) Erottele keltuainen py\u00f6re\u00e4pohjaiseen kulhoon. Vispaa sit\u00e4 hetki. Lis\u00e4\u00e4 sinappi, etikka ja chiracha. Vispaa hetki. Lis\u00e4\u00e4 \u00f6ljy\u00e4 ensin vain tipoittain ja vispaa. Lis\u00e4\u00e4 \u00f6ljy\u00e4 hyvin ohuena vanana hyvin hiljaa ja vispaa. Jos t\u00e4t\u00e4 kiirehtii niin rakenne [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":690,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78],"tags":[100],"jetpack_featured_media_url":"https:\/\/reseptit.blog\/wp-content\/uploads\/2021\/03\/img_7401-1-scaled.jpg","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/reseptit.blog\/chirachamajoneesi\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chirachamajoneesi - Reseptit.blog\" \/>\n<meta property=\"og:description\" content=\"Kananmunan keltuainen 1kpl Rypsi\u00f6ljy ~2.5dl Dijon sinappi 3tl Viinietikka 1tl Chirachakastike 4tl (tai enemm\u00e4n jos tykk\u00e4\u00e4. T\u00e4ll\u00e4 m\u00e4\u00e4r\u00e4ll\u00e4 aika mieto) Erottele keltuainen py\u00f6re\u00e4pohjaiseen kulhoon. Vispaa sit\u00e4 hetki. Lis\u00e4\u00e4 sinappi, etikka ja chiracha. Vispaa hetki. Lis\u00e4\u00e4 \u00f6ljy\u00e4 ensin vain tipoittain ja vispaa. Lis\u00e4\u00e4 \u00f6ljy\u00e4 hyvin ohuena vanana hyvin hiljaa ja vispaa. 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