Trots att jag sj\u00e4lv tycker att min chilimayo<\/a> passar till i princip allt, s\u00e5 kan man ju vilja ha lite variation ibland…<\/strong><\/p>\n

Och framf\u00f6rallt om man \u00e4r sugen p\u00e5 mer svenska smaker, eller om man, som jag gjorde i veckan, hittar en kruka timjan<\/strong> p\u00e5 extrapris!<\/p>\n

I mitt chilimayo-inl\u00e4gg<\/a> f\u00f6rklarar jag varf\u00f6r hemgjord majonn\u00e4s \u00e4r att f\u00f6redra, och ger er massa tips om hur ni lyckas med er egna mayo (f\u00f6r tro mig, det g\u00e5r att misslyckas!) s\u00e5 l\u00e4s g\u00e4rna d\u00e4r innan ni k\u00f6r ig\u00e5ng med detta receptet!<\/p>\n

$\"\"$ <\/p>\n

Viktiga noteringar:<\/strong><\/p>\n

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H\u00e4ll\u00a0inte <\/strong>p\u00e5 olivolja f\u00f6rr\u00e4n \u00f6vriga ingredienser \u00e4r rumstempererade <\/strong>\u2013 det finns en stor risk att mayon aldrig tjocknar d\u00e5!<\/li>\n
Det \u00e4r superviktigt <\/strong>att ni k\u00f6per r\u00e4tt olivolja <\/strong>h\u00e4r! Mayon blir verkligen inte god med helt vanligt olivolja (tro mig, jag har testat otaliga g\u00e5nger). Som beskrivet i receptet \u00e4r det extra mild olivolja <\/strong>ni vill anv\u00e4nda. Den jag hittat hittills, som finns i de flesta matbutiker (utom de allra minsta) \u00e4r fr\u00e5n Zeta och har smakklass 2. S\u00e5h\u00e4r<\/a>\u00a0ser den ut. Ni kan ocks\u00e5 g\u00f6ra mayo med avokadoolja, som \u00e4ven den har en mild smak, men \u00e4r lite dyrare.<\/li>\n
Kom ocks\u00e5 ih\u00e5g att mayon beh\u00f6ver f\u00f6rberedas<\/strong> ett tag f\u00f6re, s\u00e5 b\u00f6rja alltid med den om den \u00e4r en del i ett annat recept!<\/li>\n
N\u00e4ringsber\u00e4kningen<\/strong> \u00e4r gjord p\u00e5 1,5 msk mayo, vilket \u00e4r r\u00e4knat p\u00e5 2,5 dl olivolja i hela receptet. Tar du mer\/mindre olivolja, eller en mindre portion av mayon, s\u00e5 f\u00f6r\u00e4ndras allts\u00e5 n\u00e4ringsber\u00e4kningen.<\/li>\n<\/ul>\n
[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” z_index=”” el_class=”receptkort”][vc_column][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/3″][qode_elements_holder background_color=”#ffffff” number_of_columns=”one_column”][qode_elements_holder_item background_color=”#ffffff” item_padding=”25px” advanced_animations=”no”][vc_column_text]<\/p>\n
Timjan- och vitl\u00f6ksmayo<\/h3>\n
[\/vc_column_text][vc_empty_space height=”11px”][vc_separator type=”normal” color=”#e0e0e0″ thickness=”1″][vc_column_text]Portioner:<\/strong>\u00a0ca 15 (totalt 2,5 dl mayo)<\/p>\n
Tid:<\/strong>\u00a010 + 60 min[\/vc_column_text][vc_separator type=”normal” color=”#e0e0e0″ thickness=”1″][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column_inner][vc_column_inner width=”1\/3″][qode_elements_holder background_color=”#ffffff” number_of_columns=”one_column”][qode_elements_holder_item background_color=”#ffffff” item_padding=”25px” advanced_animations=”no”][vc_single_image image=”1838″ img_size=”large” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”2\/3″][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item item_padding=”25px” advanced_animations=”no”][vc_column_text]<\/p>\n
G\u00f6r s\u00e5 h\u00e4r:<\/h3>\n
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Mixa allt utom olivolja och timjan p\u00e5 l\u00e5g effekt i blender\/mixer, l\u00e5t sedan st\u00e5 i rumstemperatur minst 1 tim. [vc_separator type=’transparent’ position=’left’ color=” thickness=’1′ up=’7′ down=’7′]<\/li>\n
N\u00e4r alla ingredienser \u00e4r rumstempererade (viktigt, k\u00e4nn med fingret!), mixa p\u00e5 l\u00e4gsta effekt samtidigt som du h\u00e4ller i olivoljan i en tunn str\u00e5le, tills majonn\u00e4sen b\u00f6rjar tjockna. Du kan sj\u00e4lv v\u00e4lja hur tjock du vill ha den \u2013 f\u00f6r en tunnare majonn\u00e4s beh\u00f6vs det lite mindre olja, f\u00f6r en tjockare kan du beh\u00f6va mer. Ha t\u00e5lamod<\/strong>, det kan k\u00e4nnas som att inget h\u00e4nder n\u00e4r du h\u00e4ller s\u00e5 l\u00e5ngsamt, men helt pl\u00f6tsligt b\u00f6rjar den tjockna. [vc_separator type=’transparent’ position=’left’ color=” thickness=’1′ up=’7′ down=’7′]<\/li>\n
N\u00e4r majonn\u00e4sen f\u00e5tt \u00f6nskad konsistens \u2013 finhacka\/klipp ner timjan och mixa l\u00e4tt en g\u00e5ng till. [vc_separator type=’transparent’ position=’left’ color=” thickness=’1′ up=’7′ down=’7′]<\/li>\n
F\u00f6rvara i kylen i upp till en vecka. [vc_separator type=’transparent’ position=’left’ color=” thickness=’1′ up=’7′ down=’7′]<\/li>\n<\/ol>\n
[\/vc_column_text][vc_empty_space height=”21px”][vc_separator type=”normal” color=”#e0e0e0″ thickness=”1″][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column_inner][vc_column_inner width=”1\/3″][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item item_padding=”25px” advanced_animations=”no”][vc_empty_space height=”4px”][vc_column_text]<\/p>\n
Ingredienser:<\/h3>\n
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2 \u00e4ggulor<\/li>\n
2 tsk citronjuice<\/li>\n
2 tsk \u00e4ppelcidervin\u00e4ger<\/li>\n
1 tsk dijonsenap<\/li>\n
2 vitl\u00f6ksklyftor, pressade<\/li>\n
Salt och peppar<\/li>\n
Ca 2-3 dl extra mild olivolja fr\u00e5n ZETA<\/a> (smakklass 2)<\/li>\n
1,5 dl finhackad f\u00e4rsk timjan<\/li>\n<\/ul>\n
[\/vc_column_text][vc_empty_space height=”21px”][vc_column_text]<\/p>\n
N\u00e4ringsv\u00e4rde<\/h3>\n
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\nN\u00e4ring per portion (1,5 msk mayo):
\nKcal: 140
\nFett: 15 g
\nKolhydrater: 0 g
\nProtein: 0,5 g<\/p>\n
[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item item_padding=”0px 25px 25px 25px” advanced_animations=”no”][vc_column_text]<\/p>\n
Andra varianter:<\/h3>\n
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Variera m\u00e4ngden timjan – vissa gillar kanske en mer subtil smak medan andra g\u00e4rna \u00f6ser p\u00e5 med denna h\u00e4rliga krydd\u00f6rt!<\/li>\n
G\u00f6r min chilimayo!<\/li>\n
Mer olivolja = tjockare mayo. Det h\u00e4r receptet \u00e4r p\u00e5 en l\u00f6sare mayo (p\u00e5 s\u00e5 s\u00e4tt r\u00e4cker den l\u00e4ngre och man kan ta lite extra), men g\u00f6r den s\u00e5 som du gillar!<\/li>\n
\u00d6ka portionerna: det g\u00e5r ocks\u00e5 bra att l\u00e4gga till en \u00e4ggula + 1\/3 mer av de andra ingredienserna f\u00f6r en lite st\u00f6rre sats \u2013 perfekt om du lagar f\u00f6r flera personer eller f\u00f6r att ha i kylen i veckan!<\/li>\n<\/ul>\n
[vc_empty_space height=”21px”][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”21px”][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"
Trots att jag sj\u00e4lv tycker att min chilimayo passar till i princip allt, s\u00e5 kan man ju vilja ha lite variation ibland… Och framf\u00f6rallt om man \u00e4r sugen p\u00e5 mer svenska smaker, eller om man, som jag gjorde i veckan, hittar en kruka timjan p\u00e5…<\/p>\n","protected":false},"author":2,"featured_media":1838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,35],"tags":[54,53,60,65,44,52,43,64,42,51,47],"_links":{"self":[{"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/posts\/1835"}],"collection":[{"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/comments?post=1835"}],"version-history":[{"count":4,"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/posts\/1835\/revisions"}],"predecessor-version":[{"id":1843,"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/posts\/1835\/revisions\/1843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/media\/1838"}],"wp:attachment":[{"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/media?parent=1835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/categories?post=1835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.realfoodredhead.se\/wp-json\/wp\/v2\/tags?post=1835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Ingredienser:<\/h3>\n[\/vc_column_text][vc_empty_space height=”12px”][vc_column_text]<\/p>\n