{"id":6995,"date":"2022-04-13T20:18:44","date_gmt":"2022-04-13T18:18:44","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6995"},"modified":"2022-04-14T09:59:35","modified_gmt":"2022-04-14T07:59:35","slug":"beurre-marchand-de-vin","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/beurre-marchand-de-vin\/","title":{"rendered":"Beurre marchand de vin"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">R\u00e9dacteur Jack<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nombre de parts : 6<br>Temps de pr\u00e9paration: 20 minutes<br>Temps de cuisson : 15 minutes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients<\/strong>:<br>20 cl de vin rouge<br>25 g d&#8217;\u00e9chalotes<br>1 cuiller de glace de viande dissoute<br>150 g de beurre ramolli<br>1 cuiller \u00e0 caf\u00e9 de jus de citron<br>1 cuiller \u00e0 soupe de persil hach\u00e9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pr\u00e9paration<\/strong>:<br>Pelez et ciselez finement les \u00e9chalotes.<br>Faites r\u00e9duire de moiti\u00e9 20 cl de vin rouge additionn\u00e9 des \u00e9chalotes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ajoutez un pinc\u00e9e de sel et de poivre.<br>Compl\u00e9tez par la cuiller de glace de viande, 150 g de beurre ramolli, une cuiller \u00e0 caf\u00e9 de jus de citron, 1 cuiller \u00e0 soupe de persil hach\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00e9langez le tout intimement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Notes<\/strong>:<br>Sp\u00e9cial entrec\u00f4tes grill\u00e9es<\/p>\n","protected":false},"excerpt":{"rendered":"<p>R\u00e9dacteur Jack Nombre de parts : 6Temps de pr\u00e9paration: 20 minutesTemps de cuisson : 15 minutes Ingr\u00e9dients:20 cl de vin rouge25 g d&#8217;\u00e9chalotes1 cuiller de glace de viande dissoute150 g de beurre ramolli1 cuiller \u00e0 caf\u00e9 de jus de citron1 &hellip; <a href=\"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/13\/beurre-marchand-de-vin\/\">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-6995","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\/6995","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=6995"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6995\/revisions"}],"predecessor-version":[{"id":6996,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6995\/revisions\/6996"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}