{"id":90,"date":"2013-01-20T10:08:47","date_gmt":"2013-01-20T09:08:47","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=90"},"modified":"2020-03-07T10:38:52","modified_gmt":"2020-03-07T09:38:52","slug":"schouderkarbonade-in-witte-wijnmosterd-saus","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/schouderkarbonade-in-witte-wijnmosterd-saus\/","title":{"rendered":"schouderkarbonade in witte wijn\/mosterd saus"},"content":{"rendered":"

\"\"<\/a>\u00a0<\/span>foto vieux Dijon<\/i><\/h2>\n
\n
\n
\n
<\/div>\n

Waar Abraham de mosterd vandaan haalde weet ik niet. De Grieken en Romeinen gebruikten mosterd al als geneesmiddel en condiment. In de Middeleeuwen had de stad Dijon het monopolie op deze pittige pasta. De keuken van deze streek is met mosterd doordrenkt. In de Bourgogne wordt veel mosterd nog steeds op traditionele wijze wordt gemaakt. De mosterdmaker maalt de zaden en mengt ze met witte wijn of azijn, zout en suiker tot een gladde emulsie. Sommige huizen voegen kruiden, cassisbessen of zelfs peperkoekkruiden toe. Ga bijvoorbeeld eens kijken bij het huis Fallot in Beaune. Mosterd is een populaire smaakmaker voor sauzen, salades, groentes en wordt wereldwijd gebruikt. Vandaag een traditioneel gerecht uit de Bourgogne. Schouderkarbonade in witte wijn- en mosterdsaus. Ik heb het eens in Autun gegeten en sindsdien maak ik het thuis vaak. Drink er een Bourgogne Aligot\u00e9 bij, deze matcht goed met het zuurtje in de saus.<\/p>\n

Nodig 4 personen:<\/p>\n

4 flinke schouderkarbonades
\n3 el olie
\n50 g boter
\n1 grote ui
\n1 teentje knoflook
\ngehakte peterselie
\nglas witte wijn
\n2 el Dijon mosterd
\npeper en zout
\n6 zure augurkjes<\/p>\n

Bereiding:<\/p>\n

Verhit de olie in een pan, bestrooi de karbonades met peper en zout en braad het vlees aan beide zijden aan. \u00a0Als de karbonades gaar zijn leg je ze apart op een bord bedekt met aluminiumfolie. Snipper de ui en knoflook. Voeg de helft van de \u00a0boter toe en fruit hierin de ui en voeg later de knoflook toe. Laat de knoflook niet aanbranden. Voeg beetje bij beetje de witte wijn toe. Voeg de mosterd toe en laat de saus kort sudderen. Leg de karbonades terug in de pan. Giet het uitgelopen vleesvocht bij de saus. Voeg de fijngehakte\u00a0augurkjes\u00a0en peterselie toe. Haal \u00a0het vlees uit de pan en leg op een schaal. Roer de rest van de boter door de saus. Voeg eventueel nog wat peper en zout toe. Serveer de karbonades met patates frites en wat veldsla.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto vieux Dijon Waar Abraham de mosterd vandaan haalde weet ik niet. De Grieken en Romeinen gebruikten mosterd al als geneesmiddel en condiment. In de Middeleeuwen had de stad Dijon het monopolie op deze pittige pasta. De keuken van deze streek is met mosterd doordrenkt. In de Bourgogne wordt veel mosterd nog steeds op traditionele … <\/p>\n

Lees verder “schouderkarbonade in witte wijn\/mosterd saus”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","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","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,8,7,6,11],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","hentry","category-hoofdgerechten","category-ma-bourgogne","category-soulfood","category-terroirgerechten","category-wijn-en-gerecht"],"yoast_head":"\nschouderkarbonade in witte wijn\/mosterd saus - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Schouderkarbonade in witte wijn- en mosterdsaus. 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