{"id":185645,"title":"Sos olandez","modified":"2026-10-06T06:14:03+02:00","plain":"Un sos olandez emulsionat cu blenderul vertical, f\u0103r\u0103 f\u0103in\u0103: unt, g\u0103lbenu\u0219uri \u0219i o not\u0103 acid\u0103.\n\n\n\nCald \u0219i lucios, sosul \u00eenvele\u0219te sparanghelul \u00eentr-un strat satinat, untul se tope\u0219te \u00een gur\u0103, iar aciditatea l\u0103m\u00e2ii echilibreaz\u0103 gr\u0103simea. Este un sos emulsionat pe baz\u0103 de unt, g\u0103lbenu\u0219uri \u0219i un ingredient acid, preparat cu blenderul vertical \u00een loc de bain-marie. Rezerva\u021bi c\u00e2teva minute pentru 2 persoane \u0219i servi\u021bi imediat. De inclus al\u0103turi de sosurile \u0219i dipurile mele keto.\n\n\n\nCe este sosul olandez?\n\n\n\nSosul olandez este un sos cald emulsionat: untul topit se disperseaz\u0103 \u00een g\u0103lbenu\u0219uri, care \u00eei confer\u0103 consisten\u021b\u0103 \u0219i luciu. Ingredientul acid, zeama de l\u0103m\u00e2ie, o\u021betul alb sau o\u021betul de mere, echilibreaz\u0103 gustul bogat al untului. F\u0103r\u0103 f\u0103in\u0103 sau zah\u0103r ad\u0103ugat, se potrive\u0219te unei mese s\u0103race \u00een carbohidra\u021bi.\n\n\n\nTextura dorit\u0103 este fin\u0103 \u0219i suficient de dens\u0103 pentru a acoperi preparatele, f\u0103r\u0103 pelicul\u0103 gras\u0103 la suprafa\u021b\u0103 \u0219i f\u0103r\u0103 s\u0103 se separe. Re\u021beta este pentru 2 persoane, cu aproximativ 423 de calorii per por\u021bie.\n\n\n\nPentru varia\u021bie: Spum\u0103 de macrou.\n\n\n\nLocul s\u0103u \u00een buc\u0103t\u0103ria francez\u0103\n\n\n\nSosul olandez face parte din repertoriul sosurilor calde fran\u021buze\u0219ti, servite imediat dup\u0103 preparare pentru a-\u0219i p\u0103stra textura fluid\u0103. \u00censo\u021be\u0219te legumele delicate, pe\u0219tele \u0219i preparatele cu ou\u0103, unde contrastul dintre gr\u0103sime \u0219i aciditate pune ingredientul \u00een valoare f\u0103r\u0103 a-l eclipsa.\n\n\n\nPeste sparanghel abia g\u0103tit, somon g\u0103tit la foc mic sau ou\u0103 florentine, adaug\u0103 o not\u0103 final\u0103 cald\u0103 \u0219i lucioas\u0103. Turna\u021bi-l \u00een ultimul moment: textura sa este cea mai fluid\u0103 \u00een minutele de dup\u0103 emulsionare.\n\n\n\nIngredientele principale\n\n\n\nUntul d\u0103 consisten\u021b\u0103 sosului: 200 g \u00eei confer\u0103 un gust bogat \u0219i o senza\u021bie catifelat\u0103 \u00een gur\u0103. Untul din lapte de la vaci hr\u0103nite cu iarb\u0103 func\u021bioneaz\u0103 bine, dar \u0219i untul obi\u0219nuit este potrivit. \u00cen func\u021bie de nevoi, pute\u021bi folosi unt clarificat, unt f\u0103r\u0103 lactoz\u0103 sau unt din lapte de capr\u0103; este posibil \u0219i un \u00eenlocuitor vegetal, f\u0103r\u0103 ca re\u021beta s\u0103 devin\u0103 vegan\u0103, deoarece g\u0103lbenu\u0219urile r\u0103m\u00e2n \u00een compozi\u021bie.\n\n\n\nDescoperi\u021bi \u0219i: Sos de afine.\n\n\n\nCele 4 g\u0103lbenu\u0219uri, la temperatura camerei, emulsioneaz\u0103 \u0219i \u00eengroa\u0219\u0103 sosul: \u00eencorporeaz\u0103 untul topit \u0219i \u00eei dau structur\u0103. Reci, suport\u0103 mai greu contactul cu untul cald. Aciditatea provine din 3 linguri de zeam\u0103 de l\u0103m\u00e2ie, o\u021bet alb sau o\u021bet de mere, care echilibreaz\u0103 gr\u0103simea. Pentru o variant\u0103 s\u0103rac\u0103 \u00een salicila\u021bi, o\u021betul de orez \u00eenlocuie\u0219te l\u0103m\u00e2ia.\n\n\n\nUn praf generos de sare, de exemplu sare de mare celtic\u0103, scoate \u00een eviden\u021b\u0103 untul \u0219i aciditatea. Cep\u0219oara uscat\u0103 \u0219i p\u0103trunjelul uscat, c\u00e2te 2 linguri\u021be din fiecare, adaug\u0103 sosului o not\u0103 de verdea\u021b\u0103.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nCu blenderul vertical, mixa\u021bi mai \u00eent\u00e2i g\u0103lbenu\u0219urile cu ingredientul acid p\u00e2n\u0103 c\u00e2nd amestecul se \u00eengroa\u0219\u0103 \u0219i devine omogen, apoi turna\u021bi untul topit \u00een fir sub\u021bire, cu blenderul pornit, ridic\u00e2ndu-l \u0219i cobor\u00e2ndu-l u\u0219or pentru a \u00eencorpora untul \u00een g\u0103lbenu\u0219uri. Untul trebuie s\u0103 fie topit, dar nu fierbinte: dac\u0103 este prea fierbinte, coaguleaz\u0103 g\u0103lbenu\u0219urile \u0219i formeaz\u0103 granule; dac\u0103 este turnat prea repede, nu se \u00eencorporeaz\u0103, iar sosul se separ\u0103. Un sos olandez reu\u0219it este fin \u0219i acoper\u0103 preparatele uniform, f\u0103r\u0103 urme de unt la suprafa\u021b\u0103.\n\n\n\nDe \u00eencercat \u0219i: Unt cu usturoi \u0219i ierburi aromatice.\n\n\n\nSosul se prepar\u0103 la final, odat\u0103 ce preparatele pe care le \u00eenso\u021be\u0219te sunt gata: pe m\u0103sur\u0103 ce se r\u0103ce\u0219te, untul se \u00eent\u0103re\u0219te, iar re\u00eenc\u0103lzirea risc\u0103 s\u0103 duc\u0103 la coagulare. Servi\u021bi-l \u00een minutele urm\u0103toare, ad\u0103ugat cu lingura peste sparanghel, somon, ou\u0103 florentine sau varz\u0103 chinezeasc\u0103 sotat\u0103. Aceast\u0103 metod\u0103 nu pasteurizeaz\u0103 g\u0103lbenu\u0219urile; pentru persoanele vulnerabile, alege\u021bi g\u0103lbenu\u0219uri pasteurizate.\n\n\n\nPentru un preparat care pune acest sos \u00een valoare, iat\u0103 re\u021beta mea de ou\u0103 florentine la tigaie.\n\n\n\nDescoperi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tSos olandez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g de unt (de la vaci hr\u0103nite cu iarb\u0103) (se poate \u00eenlocui cu unt clarifiat, f\u0103r\u0103 lactoz\u0103, din lapte de capr\u0103 sau vegan)4 g\u0103lbenu\u0219uri (la temperatura camerei)3 linguri de suc de l\u0103m\u00e2ie (o\u021bet alb sau o\u021bet de mere)2 linguri\u021be de cep\u0219oar\u0103 (uscat\u0103)2 linguri\u021be de p\u0103trunjel (uscat)1 priz\u0103 generoas\u0103 de sare (de mare celtic\u0103)Variant\u0103 pentru intoleran\u021ba la histamin\u01033 linguri o\u021bet alb sau o\u021bet de mere (F\u0102R\u0102 l\u0103m\u00e2ie)Variant\u0103 s\u0103rac\u0103 \u00een salicila\u021bi3 linguri de o\u021bet de orez (F\u0102R\u0102 alt tip de o\u021bet sau l\u0103m\u00e2ie)\t\n\t\n\t\tTopi\u021bi untul \u00eentr-o cr\u0103ticioar\u0103. Se poate \u00eenc\u0103lzi, dar nu prea tare.Folosi\u021bi ou\u0103 la temperatura camerei. Separa\u021bi g\u0103lbenu\u0219urile de albu\u0219uri. Albu\u0219urile nu sunt necesare. Pune\u021bi g\u0103lbenu\u0219urile \u00een recipientul blenderului vertical.Ad\u0103uga\u021bi ingredientul acid.Introduce\u021bi blenderul vertical \u00een recipient \u0219i mixa\u021bi p\u00e2n\u0103 c\u00e2nd compozi\u021bia se \u00eengroa\u0219\u0103. Mi\u0219ca\u021bi-l \u0219i \u00een sus \u0219i \u00een jos din c\u00e2nd \u00een c\u00e2nd.Lua\u021bi cr\u0103ticioara cu unt. Continua\u021bi s\u0103 mixa\u021bi \u0219i ad\u0103uga\u021bi pu\u021bin unt \u00een fir sub\u021bire. Repeta\u021bi p\u00e2n\u0103 c\u00e2nd cr\u0103ticioara este goal\u0103.\t\n\t\n\t\tIndiferent la ce ve\u021bi folosi sosul, prepara\u021bi-l la final. Este de preferat s\u0103 \u00eel servi\u021bi \u00een c\u00e2teva minute de la preparare. Untul se solidific\u0103 pe m\u0103sur\u0103 ce se r\u0103ce\u0219te, dar, dac\u0103 re\u00eenc\u0103lzi\u021bi sosul, exist\u0103 riscul ca oul s\u0103 se coaguleze sau ca untul \u0219i oul s\u0103 se separe (sosul s\u0103 se taie).\nUstensile: blender vertical, cr\u0103ticioar\u0103.\n\t\n\t\n\t\tSauceFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/185645","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=185645"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/185645\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184612"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=185645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=185645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=185645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}