{"version":"1.0","provider_name":"Heerlijke recepten","provider_url":"https:\/\/www.gzrecipes.com\/nl","author_name":"ilricettariotimoelavanda","author_url":"https:\/\/www.gzrecipes.com\/nl\/author\/ilricettariotimoelavanda\/","title":"Klassieke Bechamelsaus - Heerlijke recepten","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"D8uQw3HGxQ\"><a href=\"https:\/\/www.gzrecipes.com\/nl\/ilricettariotimoelavanda\/klassieke-bechamelsaus\/\">Klassieke Bechamelsaus<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/nl\/ilricettariotimoelavanda\/klassieke-bechamelsaus\/embed\/#?secret=D8uQw3HGxQ\" width=\"600\" height=\"338\" title=\"&#8220;Klassieke Bechamelsaus&#8221; &#8212; Heerlijke recepten\" data-secret=\"D8uQw3HGxQ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/7\/2025\/10\/klassieke-bechamelsaus-3-scaled-1.jpg","thumbnail_width":2560,"thumbnail_height":1702,"description":"De Bechamelsaus (salsa B\u00e9chamel) dankt zijn naam aan Lois B\u00e9chameil, de butler van Lodewijk XIV. Een van de koks van de koning droeg het op aan B\u00e9chameil. Oorspronkelijk werd een grote hoeveelheid room toegevoegd aan een dikke velout\u00e9, terwijl in de huidige versie melk aan de roux wordt toegevoegd. De roux is een mengsel van bloem en gesmolten boter, de [...]"}