{"id":642,"date":"2015-09-04T15:05:52","date_gmt":"2015-09-04T20:05:52","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/?p=642"},"modified":"2015-09-04T15:47:39","modified_gmt":"2015-09-04T20:47:39","slug":"sauce-bordelaise","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/sauce-bordelaise\/","title":{"rendered":"Sauce bordelaise"},"content":{"rendered":"<p>Une autre recette de sauce classique qui vous sortira du trouble en un rien de temps.<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>1\/4 t vin rouge<\/li>\n<li>4 ct \u00e9chalotes \u00e9minc\u00e9es<\/li>\n<li>2\/3 ct poivre en grains \u00e9cras\u00e9s<\/li>\n<li>2\/3 ct thym frais<\/li>\n<li>1\/2 feuille de laurier<\/li>\n<li>2\/3 ct jus de citron<\/li>\n<li>300ml demi-glace<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>faire r\u00e9duire du quart le vin, les \u00e9chalotes, le poivre, le thym et le laurier<\/li>\n<li>ajouter la demi-glace, chauffer<\/li>\n<li>finir avec le jus de citron<\/li>\n<\/ol>\n<p>Source : Knorr<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une autre recette de sauce classique qui vous sortira du trouble en un rien de temps.<\/p>\n","protected":false},"author":2,"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,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"Sauce bordelaise","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[16,65,105,2,18,41],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the 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