{"id":1180,"date":"2012-07-18T17:02:35","date_gmt":"2012-07-18T16:02:35","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=1180"},"modified":"2016-08-18T10:05:13","modified_gmt":"2016-08-18T08:05:13","slug":"sauce-lidingoe-honig-senf-dill-sose","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/sauce-lidingoe-honig-senf-dill-sose\/","title":{"rendered":"Sauce Lidingoe &#8211; Honig-Senf-Dill Sauce"},"content":{"rendered":"<p>Die Sauce mit dem komischen Namen (deren Namensgeber eine Stadt in Schweden ist) schmeckt fruchtig, etwas zitrisch und ist<em> DIE<\/em>\u00a0Sauce zum <a title=\"Graved Lachs\" href=\"https:\/\/culturefoodblog.de\/en\/graved-lachs\/\">Graved Lachs<\/a> schlechthin. Aber auch zu kaltem Braten oder gegrillten Scampis passt sie ausgezeichnet. Als Fertigsauce wird sie auch h\u00e4ufig als Graved-Lachs-Sauce bezeichnet.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1181\" title=\"lidingoe\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe.jpg\" alt=\"\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h4>REZEPT SAUCE LIDINGOE<\/h4>\n<p><strong>Zutaten:<\/strong><\/p>\n<p>&#8211; 100 g mittelscharfer Senf<br \/>\n&#8211; 3 EL Dijonsenf mit ganzen K\u00f6rnern<br \/>\n&#8211; 2 EL Bl\u00fctenhonig<br \/>\n&#8211; 100 ml Keim\u00f6l oder Sonnenblumen\u00f6l<br \/>\n&#8211; 1 TL natives Zitronen\u00f6l<br \/>\n&#8211; 1 TL Gem\u00fcse- oder Kalbsfond<br \/>\n&#8211; 1 TL trockener Wei\u00dfwein<br \/>\n&#8211; 2 EL fein gehackter Dill<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 1<\/strong>: 1 TL Gem\u00fcse- oder Kalbsfond mit 1 TL Wei\u00dfwein kurz aufkochen und abk\u00fchlen lassen.\u00a0Senf, Honig und Zitronen\u00f6l in einer Schale miteinander glattr\u00fchren. Den Dijonsenf noch nicht untermengen.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1182\" title=\"lidingoe2\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe2.jpg\" alt=\"\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 2:<\/strong> Unter st\u00e4ndigem R\u00fchren das Keim\u00f6l langsam dazugeben oder mit einem Zauberstab aufmixen bis eine glatte Creme entsteht. Wenn man mit einem P\u00fcrierstab arbeitet, w\u00fcrden die Dijon-Senfk\u00f6rner kaputtgehen, weshalb wir diesen Senf\u00a0erst danach unterheben.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe3.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1183\" title=\"lidingoe3\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe3.jpg\" alt=\"\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 3:<\/strong>\u00a0Gem\u00fcsefond und fein gehackten Dill und Dijonsenf unterheben und mit dem Lachs anrichten.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/07\/lidingoe6.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1482\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/07\/lidingoe6.jpg\" alt=\"lidingoe6\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe4.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1184\" title=\"lidingoe4\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/12\/lidingoe4.jpg\" alt=\"\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Die Sauce mit dem komischen Namen (deren Namensgeber eine Stadt in Schweden ist) schmeckt fruchtig,<\/p>","protected":false},"author":1,"featured_media":4216,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[85],"tags":[251,315,429],"class_list":["post-1180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saucen-sossen","tag-honig-senf-dill-sauce","tag-lidingoe","tag-sauce-lidingoe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sauce Lidingoe - Honig-Senf-Dill Sauce - Culture Food Blog - Familie, Freunde &amp; 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