{"id":200648,"title":"Holandsk\u00e1 om\u00e1\u010dka","modified":"2026-10-31T18:14:13+01:00","plain":"Holandsk\u00e1 om\u00e1\u010dka vy\u0161lehan\u00e1 ty\u010dov\u00fdm mix\u00e9rem, bez mouky: m\u00e1slo, \u017eloutky a kysel\u00fd t\u00f3n.\n\n\n\nTepl\u00e1 a leskl\u00e1 om\u00e1\u010dka zahal\u00ed ch\u0159est do hedv\u00e1bn\u00e9ho z\u00e1voje, m\u00e1slo se rozpl\u00fdv\u00e1 na jazyku a kyselost citronu vyva\u017euje tu\u010dnost. Jde o emulgovanou om\u00e1\u010dku z m\u00e1sla, \u017eloutk\u016f a kysel\u00e9 p\u0159\u00edsady, vy\u0161lehanou ty\u010dov\u00fdm mix\u00e9rem m\u00edsto ve vodn\u00ed l\u00e1zni. P\u0159\u00edprava pro 2 osoby zabere p\u00e1r minut a om\u00e1\u010dku pod\u00e1vejte ihned. Pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je holandsk\u00e1 om\u00e1\u010dka?\n\n\n\nHolandsk\u00e1 om\u00e1\u010dka je tepl\u00e1 emulgovan\u00e1 om\u00e1\u010dka: rozpu\u0161t\u011bn\u00e9 m\u00e1slo se rozpt\u00fdl\u00ed ve \u017eloutc\u00edch, kter\u00e9 j\u00ed dod\u00e1vaj\u00ed hustotu a lesk. Kysel\u00e1 p\u0159\u00edsada, citronov\u00e1 \u0161\u0165\u00e1va, b\u00edl\u00fd ocet nebo jable\u010dn\u00fd ocet, vyva\u017euje plnou chu\u0165 m\u00e1sla. Neobsahuje mouku ani p\u0159idan\u00fd cukr, tak\u017ee se hod\u00ed k j\u00eddl\u016fm s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\nV\u00fdsledn\u00e1 om\u00e1\u010dka m\u00e1 b\u00fdt hladk\u00e1 a dostate\u010dn\u011b hust\u00e1, aby ulp\u00edvala na j\u00eddle, bez mastn\u00e9ho povlaku na povrchu a bez odd\u011blen\u00e9ho tuku. Recept je ur\u010den pro 2 osoby, p\u0159i\u010dem\u017e jedna porce m\u00e1 p\u0159ibli\u017en\u011b 423 kalori\u00ed.\n\n\n\nPro zm\u011bnu: Makrelov\u00e1 p\u011bna.\n\n\n\nJej\u00ed m\u00edsto ve francouzsk\u00e9 kuchyni\n\n\n\nHolandsk\u00e1 om\u00e1\u010dka pat\u0159\u00ed do reperto\u00e1ru francouzsk\u00fdch tepl\u00fdch om\u00e1\u010dek, kter\u00e9 se pod\u00e1vaj\u00ed ihned po p\u0159\u00edprav\u011b, aby si zachovaly vl\u00e1\u010dnou konzistenci. Hod\u00ed se k jemn\u00e9 zelenin\u011b, ryb\u00e1m a vaje\u010dn\u00fdm pokrm\u016fm, u nich\u017e kontrast tu\u010dnosti a kyselosti zv\u00fdrazn\u00ed chu\u0165 surovin, ani\u017e by ji p\u0159ehlu\u0161il.\n\n\n\nDal\u0161\u00ed z\u00e1kladn\u00ed om\u00e1\u010dka francouzsk\u00e9 kuchyn\u011b, tentokr\u00e1t zahu\u0161t\u011bn\u00e1 j\u00ed\u0161kou: be\u0161amelov\u00e1 om\u00e1\u010dka\n\n\n\n\u010cerstv\u011b uva\u0159en\u00e9mu ch\u0159estu, \u0161etrn\u011b p\u0159ipraven\u00e9mu lososu nebo vejc\u00edm po florentsku dod\u00e1 teplou a lesklou te\u010dku. P\u0159el\u00e9vejte j\u00ed pokrmy a\u017e na posledn\u00ed chv\u00edli: nejvl\u00e1\u010dn\u011bj\u0161\u00ed konzistenci m\u00e1 v prvn\u00edch minut\u00e1ch po vy\u0161leh\u00e1n\u00ed emulze.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nM\u00e1slo tvo\u0159\u00ed z\u00e1klad om\u00e1\u010dky: 200 g j\u00ed dod\u00e1 plnou chu\u0165 a hedv\u00e1bn\u00fd pocit na jazyku. Dob\u0159e se hod\u00ed m\u00e1slo z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou, ale poslou\u017e\u00ed i b\u011b\u017en\u00e9 m\u00e1slo. Podle pot\u0159eby m\u016f\u017eete pou\u017e\u00edt p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo, m\u00e1slo bez lakt\u00f3zy nebo koz\u00ed m\u00e1slo. Mo\u017en\u00e1 je i rostlinn\u00e1 n\u00e1hrada, recept v\u0161ak kv\u016fli \u017eloutk\u016fm nebude vegansk\u00fd.\n\n\n\nObjevte tak\u00e9: Bor\u016fvkov\u00e1 om\u00e1\u010dka.\n\n\n\n4 \u017eloutky o pokojov\u00e9 teplot\u011b om\u00e1\u010dku emulguj\u00ed a zahu\u0161\u0165uj\u00ed: v\u00e1\u017eou rozpu\u0161t\u011bn\u00e9 m\u00e1slo a dod\u00e1vaj\u00ed j\u00ed strukturu. Studen\u00e9 \u017eloutky h\u016f\u0159e sn\u00e1\u0161ej\u00ed kontakt s tepl\u00fdm m\u00e1slem. Kyselost dodaj\u00ed 3 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy, b\u00edl\u00e9ho octa nebo jable\u010dn\u00e9ho octa, kter\u00e9 vyv\u00e1\u017e\u00ed tu\u010dnost. Ve verzi s n\u00edzk\u00fdm obsahem salicyl\u00e1t\u016f nahra\u010fte citron r\u00fd\u017eov\u00fdm octem.\n\n\n\nPo\u0159\u00e1dn\u00e1 \u0161petka soli, nap\u0159\u00edklad keltsk\u00e9 mo\u0159sk\u00e9 soli, zv\u00fdrazn\u00ed m\u00e1slovou chu\u0165 i kyselost. Su\u0161en\u00e1 pa\u017eitka a su\u0161en\u00e1 petr\u017eelka, po 2 l\u017ei\u010dk\u00e1ch od ka\u017ed\u00e9, dodaj\u00ed om\u00e1\u010dce bylinkov\u00fd t\u00f3n.\n\n\n\nPostup p\u0159\u00edpravy a pod\u00e1v\u00e1n\u00ed\n\n\n\nTy\u010dov\u00fdm mix\u00e9rem nejprve rozmixujte \u017eloutky s kyselou p\u0159\u00edsadou, dokud sm\u011bs nezhoustne a nebude stejnorod\u00e1. Pot\u00e9 za chodu mix\u00e9ru tenk\u00fdm pram\u00ednkem p\u0159il\u00e9vejte rozpu\u0161t\u011bn\u00e9 m\u00e1slo a pomalu pohybujte mix\u00e9rem nahoru a dol\u016f, aby se m\u00e1slo zapracovalo do \u017eloutk\u016f. M\u00e1slo mus\u00ed b\u00fdt rozpu\u0161t\u011bn\u00e9, ale ne p\u0159\u00edli\u0161 hork\u00e9: p\u0159eh\u0159\u00e1t\u00e9 m\u00e1slo sraz\u00ed \u017eloutky a vytvo\u0159\u00ed hrudky; p\u0159i p\u0159\u00edli\u0161 rychl\u00e9m p\u0159il\u00e9v\u00e1n\u00ed se nezapracuje a om\u00e1\u010dka se odd\u011bl\u00ed. Poveden\u00e1 holandsk\u00e1 om\u00e1\u010dka je hladk\u00e1 a p\u011bkn\u011b ulp\u00edv\u00e1 na j\u00eddle, na povrchu nejsou \u017e\u00e1dn\u00e9 stopy m\u00e1sla.\n\n\n\nVyzkou\u0161ejte tak\u00e9: M\u00e1slo s \u010desnekem a bylinkami.\n\n\n\nOm\u00e1\u010dku p\u0159ipravujte jako posledn\u00ed, a\u017e kdy\u017e je v\u0161e ostatn\u00ed hotov\u00e9: p\u0159i chladnut\u00ed m\u00e1slo tuhne a p\u0159i op\u011btovn\u00e9m zah\u0159\u00edv\u00e1n\u00ed se om\u00e1\u010dka m\u016f\u017ee srazit. Pod\u00e1vejte ji b\u011bhem n\u011bkolika minut, l\u017e\u00edc\u00ed p\u0159elitou p\u0159es ch\u0159est, lososa, vejce po florentsku nebo restovan\u00e9 \u010d\u00ednsk\u00e9 zel\u00ed. Tento postup \u017eloutky nepasterizuje; pro osoby se zv\u00fd\u0161en\u00fdm zdravotn\u00edm rizikem pou\u017eijte rad\u011bji pasterizovan\u00e9 \u017eloutky.\n\n\n\nPokud hled\u00e1te j\u00eddlo, v n\u011bm\u017e tato om\u00e1\u010dka vynikne, vyzkou\u0161ejte m\u00e1 vejce po florentsku na p\u00e1nvi.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tHolandsk\u00e1 om\u00e1\u010dka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g m\u00e1sla (z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou; lze nahradit p\u0159epu\u0161t\u011bn\u00fdm, bezlakt\u00f3zov\u00fdm, koz\u00edm nebo vegansk\u00fdm m\u00e1slem)4 \u017eloutky z vajec (pokojov\u00e9 teploty)3 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy (b\u00edl\u00e9ho octa nebo jable\u010dn\u00e9ho octa)2 l\u017ei\u010dky pa\u017eitky (su\u0161en\u00e9)2 l\u017ei\u010dky petr\u017eelky (su\u0161en\u00e9)1 belle \u0161petka soli (keltsk\u00e9 mo\u0159sk\u00e9)Varianta p\u0159i histaminov\u00e9 intoleranci3 l\u017e\u00edce b\u00edl\u00e9ho octa (nebo jable\u010dn\u00e9ho octa, NE citronu)Varianta s n\u00edzk\u00fdm obsahem salicyl\u00e1t\u016f3 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa (\u017d\u00c1DN\u00dd jin\u00fd ocet ani citron)\t\n\t\n\t\tV mal\u00e9m rendl\u00edku rozpus\u0165te m\u00e1slo. M\u016f\u017ee se zah\u0159\u00e1t, ale ne p\u0159\u00edli\u0161.Pou\u017eijte vejce pokojov\u00e9 teploty. Odd\u011blte \u017eloutky od b\u00edlk\u016f. B\u00edlky nebudete pot\u0159ebovat. \u017dloutky dejte do n\u00e1doby ty\u010dov\u00e9ho mix\u00e9ru.P\u0159idejte kyselou slo\u017eku.Vlo\u017ete do n\u00e1doby ty\u010dov\u00fd mix\u00e9r a mixujte do zhoustnut\u00ed. Ob\u010das j\u00edm pohybujte nahoru a dol\u016f.Vezm\u011bte rendl\u00edk s m\u00e1slem. Pokra\u010dujte v mixov\u00e1n\u00ed a tenk\u00fdm pram\u00ednkem p\u0159ilijte trochu m\u00e1sla. Opakujte, dokud nebude rendl\u00edk pr\u00e1zdn\u00fd.\t\n\t\n\t\tA\u0165 u\u017e chcete om\u00e1\u010dku pou\u017e\u00edt jakkoli, p\u0159ipravujte ji jako posledn\u00ed. Nejlep\u0161\u00ed je toti\u017e pod\u00e1vat ji b\u011bhem n\u011bkolika minut po p\u0159\u00edprav\u011b. M\u00e1slo p\u0159i chladnut\u00ed tuhne, p\u0159i n\u00e1sledn\u00e9m oh\u0159\u00edv\u00e1n\u00ed v\u0161ak hroz\u00ed, \u017ee se vejce sraz\u00ed nebo se m\u00e1slo odd\u011bl\u00ed od vajec (om\u00e1\u010dka se sraz\u00ed).\nVybaven\u00ed: ty\u010dov\u00fd mix\u00e9r, rendl\u00edk.\n\t\n\t\n\t\tSauceFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200648"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200648\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184612"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}