{"id":299,"date":"2020-12-27T20:23:57","date_gmt":"2020-12-27T20:23:57","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=299"},"modified":"2021-01-01T16:56:24","modified_gmt":"2021-01-01T16:56:24","slug":"larss-spicy-butter","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/299","title":{"rendered":"Lars&#8217;s Spicy Butter"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>This is a delicious spicy butter from my good friend Lars &#8211; goes great with potatoes.<\/p><cite>Lars Kl\u00fcver (<a href=\"http:\/\/home.larskluver.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">http:\/\/home.larskluver.com\/<\/a>)<\/cite><\/blockquote>\n\n\n\n<p>I create the recipe in danish and let Google translate it &#8211; you might have to make the result at little bit more professional,<\/p>\n\n\n\n<p><br>Here is first the recipe for the spicy butter.&nbsp; You are allowed to add something not mentioned, if you feel it could make it better &#8211; but this is what i use:<\/p>\n\n\n\n<p>500 grams of margarine<br>500 grams of butter<br>Stir together and add 2 egg yolks and stir<br>Then add &#8211; stir around between each<br>1 whole onion is chopped and added<br>2 anchovy fillets (the ones in oil, not brine)<br>Add 2 cloves of garlic<br>Salt<br>Pepper<br>Paprika<br>Tarragon<br>Wostershiresauce<br>Tabasco<br>Some splashes of port wine<br>Lemon juice<br>(taste and add a little more of what you think may be missing).<\/p>\n\n\n\n<p><br>The mixed mass comes out on a piece of baking paper and it is shaped and the baking paper is closed together.<br>Place it in the fridge &#8211; NOT in the freezer !!!!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious spicy butter from my friend Lars Kl\u00fcver.<\/p>\n","protected":false},"author":2,"featured_media":316,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[119,85,35,110,82],"class_list":["post-299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-anchovies","tag-butter","tag-condiment","tag-garlic","tag-potatoes"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=299"}],"version-history":[{"count":3,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/299\/revisions"}],"predecessor-version":[{"id":308,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/299\/revisions\/308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/316"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}