{"id":255,"date":"2016-11-06T13:02:28","date_gmt":"2016-11-06T20:02:28","guid":{"rendered":"http:\/\/olivereats.ca\/?p=255"},"modified":"2016-11-06T13:02:28","modified_gmt":"2016-11-06T20:02:28","slug":"brown-butter-mayonaise","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/06\/brown-butter-mayonaise\/","title":{"rendered":"Brown Butter Mayonaise"},"content":{"rendered":"<p>Goes well with asparagus and steak!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">Fresh asparagus or green beans, trimmed<\/li>\n<li class=\"ingredient\">1 cup butter<\/li>\n<li class=\"ingredient\">4 egg yolks<\/li>\n<li class=\"ingredient\">1 tbsp Dijon mustard<\/li>\n<li class=\"ingredient\">1 fresh lemon, juiced<\/li>\n<li class=\"ingredient\">Salt and pepper to taste<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Melt butter in a heavy saucepan over low heat, swirling pan occasionally, until the butter is a rich brown. This takes a few minutes.<\/li>\n<li class=\"instruction\">Combine yolks, mustard, and lemon juice in a food processor or blender.<\/li>\n<li class=\"instruction\">With the machine running, gradually add butter in a slow steady stream.<\/li>\n<li class=\"instruction\">Season with salt and pepper.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Cook vegetables in beef broth or water for 5 minutes or until just tender. Serve with sauce immediately.<\/p>\n<p>&nbsp;<\/p>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Goes well with asparagus and steak!<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[18],"tags":[],"class_list":["post-255","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-47","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/255"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=255"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":284,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/255\/revisions\/284"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}