{"id":174,"date":"2012-02-15T15:10:27","date_gmt":"2012-02-15T15:10:27","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=174"},"modified":"2012-02-15T15:14:18","modified_gmt":"2012-02-15T15:14:18","slug":"remoulade-sauce","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/remoulade-sauce\/","title":{"rendered":"Remoulade Sauce"},"content":{"rendered":"<p>Recipe from Gail Harris.<\/p>\n<p><!--more--><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/berenger.net\/recettes\/files\/2012\/02\/cajun_power-450x300.jpg\" alt=\"\" title=\"Cajun Power\" width=\"450\" height=\"300\" class=\"alignnone size-medium wp-image-176\" srcset=\"https:\/\/berenger.net\/recettes\/files\/2012\/02\/cajun_power-450x300.jpg 450w, https:\/\/berenger.net\/recettes\/files\/2012\/02\/cajun_power.jpg 600w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>2 egg yolks<\/li>\n<li>1\/4 cup vegetable oil<\/li>\n<li>1\/2 cup celery, finely chopped<\/li>\n<li>1\/2 cup green onions, finely chopped<\/li>\n<li>1\/4 cup parsley, finely chopped<\/li>\n<li>1\/4 cup horseradish, fresh or jarred<\/li>\n<li>1\/4 lemon<\/li>\n<li>1 bay leaf, crumbled<\/li>\n<li>2 tablespoons Creole mustard<\/li>\n<li>2 tablespoons ketchup<\/li>\n<li>2 tablespoons Worcester sauce<\/li>\n<li>1 tablespoon white vinegar<\/li>\n<li>1 tablespoon hot sauce<\/li>\n<li>1 tablespoon fresh garlic, minced<\/li>\n<li>2 teaspoons sweet paprika<\/li>\n<li>1 teaspoon salt<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>In a food processor, beat the egg yolks for 2 minutes. While running the machine, add oil and the other ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Gail Harris.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,15],"tags":[135,133,134],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-english","category-sauce","tag-gail","tag-remoulade","tag-sauce-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=174"}],"version-history":[{"count":2,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":177,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/174\/revisions\/177"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}