{"id":212,"date":"2019-01-03T12:38:20","date_gmt":"2019-01-03T12:38:20","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=212"},"modified":"2021-08-18T05:45:41","modified_gmt":"2021-08-18T05:45:41","slug":"sennep","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=212","title":{"rendered":"Sennep"},"content":{"rendered":"\t\t
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Sennep er super nemt at lave og kan varieres p\u00e5 uendeligt mange m\u00e5der.<\/p>\n

Det prim\u00e6re er en god krydderi kv\u00e6rn der kan male sennepsfr\u00f8ene meget fint.\u00a0<\/p>\n

Det sv\u00e6re i sennepsfremstilling er at lave en st\u00e6rk sennep og f.eks Dion sennep har altid skuffet lidt p\u00e5 det st\u00e6rke.\u00a0<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Bornholmsk sennep<\/h6>\n
    \n
  • 3 Spsk Gul Sennepsfr\u00f8<\/li>\n
  • 3 Spsk. brun sennepsfr\u00f8<\/li>\n
  • 4 -5 spsk. honning eller brun farin<\/li>\n
  • 6 spsk. vand.<\/li>\n
  • 6 spsk. \u00e6bleeddike<\/li>\n
  • 1 tsk Salt<\/li>\n<\/ul>\n

    Mal sennepsfr\u00f8 til et fint pulver. Tils\u00e6t de \u00f8vrige ingredienser og juster konsistensen med vand.<\/p>\n

    Lad sennepen tr\u00e6kke et par dage f\u00f8r brug.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Almindelig sennep<\/span><\/h6>\n

    Ingredienser:<\/p>\n

      \n
    • 3 Spsk. Gul Sennepsfr\u00f8<\/li>\n
    • 2 Spsk. sennepspulver<\/li>\n
    • 1 tsk Sukker<\/li>\n
    • 2 Spsk. Vineddike<\/li>\n
    • 1 Spsk. Oliven olie<\/li>\n
    • 1\/2 tsk Salt<\/li>\n
    • Vand<\/li>\n<\/ul>\n

      H\u00e6ld kogende vand over senneps fr\u00f8ene og lad dem tr\u00e6kke en time. H\u00e6ld overskydende vand fra . Tils\u00e6t de \u00f8vrige ingredienser og juster konsistensen med vand.<\/p>\n

      Lad senneppen tr\u00e6kke et par dage f\u00f8r brug.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Grovsennep<\/span><\/h6>\n

      En god grov sennep til salat dressing mm.<\/p>\n

      Ingredienser:<\/p>\n

        \n
      • 3 Spsk Gul Sennepsfr\u00f8<\/li>\n
      • 3 Spsk Sorte Sennepsfr\u00f8<\/li>\n
      • 2 Spsk fint sennepspulver<\/li>\n
      • 4 tsk Sukker<\/li>\n
      • 3 spsk Vineddike<\/li>\n
      • 2 Spsk Oliven olie<\/li>\n
      • 1 dl kogende vand<\/li>\n<\/ul>\n

        H\u00e6ld kogende vand over sennepsfr\u00f8ene og lad dem tr\u00e6kke en time. H\u00e6ld overskyden vand fra og gem det til justering af konsistensen senere. Tils\u00e6t de \u00f8vrige ingredienser.\u00a0<\/p>\n

        Blend massen til en god konsistens og\u00a0Juster evt. med senneps pulver og vand indtil en passende konsistens er opn\u00e5et<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        Dijon sennep<\/span><\/h6>\n

        St\u00e6rk sennep (sv\u00e6rt at f\u00e5 den rigtigt st\u00e6rk)<\/p>\n

        Ingredienser:<\/p>\n

          \n
        • 6 Spsk Gul Sennepsfr\u00f8<\/li>\n
        • 6 Spsk druesaft eller hvidvin<\/li>\n
        • 1 tsk Sukker<\/li>\n
        • 3 – 4 spsk God \u00e6ble eddike<\/li>\n
        • 1 tsk Salt<\/li>\n
        • Vand<\/li>\n<\/ul>\n

          Sennepsfr\u00f8ene males finest muligt i en krydderikv\u00e6rn.<\/p>\n

          Senneps pulver og druesaft blendes sammen til en pasta som tr\u00e6kker natten over ved stue temperatur.<\/p>\n

          \u00d8vrige ingredienser tils\u00e6ttes og r\u00f8res grundigt sammen.\u00a0<\/p>\n

          Juster evt. med senneps pulver og vand indtil en passende konsistens er opn\u00e5et<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Sennep med Honning<\/u><\/h6>\n

          <\/u>Ingredienser:<\/p>\n

            \n
          • 4 Spsk Gul Sennepsfr\u00f8<\/li>\n
          • 2 spsk Vineddike<\/li>\n
          • 1 Spsk Rapsolie<\/li>\n
          • 3 spsk Honning<\/li>\n
          • 1\/2 tsk Salt<\/li>\n
          • Vand<\/li>\n<\/ul>\n

            Sennepsfr\u00f8ene males til et fint pulver. Sukker, salt, eddike, honning og olie tils\u00e6ttes. Det hele blendes til en fin konsistens.<\/p>\n

            Juster evt. med senneps pulver og vand indtil en passende konsistens er opn\u00e5et<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Inspiratinen til sennep produktion.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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            \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

            Sennep er super nemt at lave og kan varieres p\u00e5 uendeligt mange m\u00e5der. Det prim\u00e6re er en god krydderi kv\u00e6rn der kan male sennepsfr\u00f8ene meget fint.\u00a0 Det sv\u00e6re i sennepsfremstilling er at lave en st\u00e6rk sennep og f.eks Dion sennep har altid skuffet lidt p\u00e5 det st\u00e6rke.\u00a0 Bornholmsk sennep 3 Spsk Gul Sennepsfr\u00f8 3 Spsk. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[35],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/212"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=212"}],"version-history":[{"count":20,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/212\/revisions"}],"predecessor-version":[{"id":4426,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/212\/revisions\/4426"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}