Allt annat är olidligt
Kokt Wienerkorv i baguette med snabb surkål, senapoch lökmajonnäs

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Ingredienser

Wienerkorv

8 st st Wienerkorv Wienerkorv
2 lagerblad lagerblad
1 lökar lök
2 st st baguetter baguette
(stora)

Lökmajonnäs

smör smör
2 msk msk senap senap
2 st st äggulor äggula
1 tsk tsk vitvinsvinäger vitvinsvinäger
2 dl dl rapsolja rapsolja
salt salt
svartpeppar svartpeppar
2 dl dl schalottenlökar schalottenlök
(fihackad)

Surkål

5 dl dl vitkål vitkål
(grovriven)
1 dl dl gula lökar gul lök
(grovriven)
1 tsk tsk kummin kummin
4 dl dl vatten vatten
0,5 dl dl persilja persilja
(hackad)
1 dl dl vitt vin vitt vin

Kokt Wienerkorv i baguette med snabb surkål, senap och lökmajonnäs

Du har gillat det här receptet

Du har ogillat det här receptet

Ett fel inträffade. Var god försök igen.

45 min
(11)

Gör så här:

Sjud vatten, lök, lagerblad och wienerkorvar försiktigt.

Lökmajonnäs

Bryn löken i smör tills den börjar ta färg och kyl sedan ner. Vispa ihop löken med senap, äggula och vinäger. Tillsätt oljan i jämn stråle under kraftig vispning. Smaka av med salt och peppar.

Surkål

Koka alla ingredienser förutom persilja tills ingen vätska återstår. Låt svalna och vänd sedan ner persilja, smaka av med salt och peppar.

Servering

Värm baguetterna och skär nästan helt igenom. Lägg i surkål, korv och till sist majonnäs.

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