{"id":561,"date":"2012-12-28T15:27:28","date_gmt":"2012-12-28T14:27:28","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=561"},"modified":"2012-12-28T15:27:28","modified_gmt":"2012-12-28T14:27:28","slug":"meerrettich-senf-estragon-sauce","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=561","title":{"rendered":"Meerrettich-Senf-Estragon-Sauce"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\"><span style=\"font-size: small;\">Zu gegrilltem Fisch, zu R\u00e4ucherlachs, zu gekochtem Rindfleisch (Tafelspitz).<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">250 ml Mayonnaise, 2 EL Dijon-Senf, 3 EL Meerrettich (tafelfertig aus Glas\/Tube),<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">1 EL frischer gehackter Estragon oder 1 TL getrockneter, fein zerrieben, 1 EL kleingeschnittener frischer Schnittlauch, 250 ml Schlagsahne, steif geschlagen.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">Alle Zutaten au\u00dfer der Sahne gut vermengen, geschlagene Sahne unterheben und f\u00fcr ca. 1 Std. k\u00fchl stellen. H\u00e4lt sich h\u00f6chstens 5-6 Stunden! (Sahne wird sonst wieder fl\u00fcssig). <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zu gegrilltem Fisch, zu R\u00e4ucherlachs, zu gekochtem Rindfleisch (Tafelspitz). 250 ml Mayonnaise, 2 EL Dijon-Senf, 3 EL Meerrettich (tafelfertig aus Glas\/Tube), 1 EL frischer gehackter Estragon oder 1 TL getrockneter, fein zerrieben, 1 EL kleingeschnittener frischer Schnittlauch, 250 ml Schlagsahne, &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=561\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[41],"tags":[],"class_list":["post-561","post","type-post","status-publish","format-standard","hentry","category-grillsaucen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-93","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=561"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/561\/revisions"}],"predecessor-version":[{"id":564,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/561\/revisions\/564"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}