{"id":6976,"date":"2022-04-13T20:13:38","date_gmt":"2022-04-13T18:13:38","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6976"},"modified":"2022-04-14T10:06:12","modified_gmt":"2022-04-14T08:06:12","slug":"beurre-de-basilic","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/beurre-de-basilic\/","title":{"rendered":"Beurre de basilic"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
150 g de beurre
2 gousses d’ail
1 bouquet de basilic
1\/2 citron
Sel<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
\u00c9pluchez les gousses d’ail.
Hachez-les finement en m\u00eame temps que les feuilles de basilic que vous aurez pr\u00e9alablement bien lav\u00e9es et essuy\u00e9es.<\/p>\n\n\n\n

Battez le beurre ramolli avec une spatule jusqu’\u00e0 ce qu’il devienne cr\u00e9meux.
Incorporez le hachis en ajoutant petit \u00e0 petit le jus du citron.<\/p>\n\n\n\n

M\u00e9langez bien.
Salez l\u00e9g\u00e8rement.<\/p>\n\n\n\n

Notes <\/strong>:
Ce beurre se sert avec des viandes et des poissons grill\u00e9s.
La condition essentielle est que le basilic soit tr\u00e8s frais.<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutes Ingr\u00e9dients:150 g de beurre2 gousses d’ail1 bouquet de basilic1\/2 citronSel Pr\u00e9paration:\u00c9pluchez les gousses d’ail.Hachez-les finement en m\u00eame temps que les feuilles de basilic que vous aurez pr\u00e9alablement bien lav\u00e9es et … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[78],"tags":[],"class_list":["post-6976","post","type-post","status-publish","format-standard","hentry","category-sauces-fonds-condiments"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=6976"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6976\/revisions"}],"predecessor-version":[{"id":6977,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6976\/revisions\/6977"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}