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Buttermilk emulsion

The temperature would normally curdle the buttermilk, which the blending prevents. The gelatin in the chicken stock further thickens the emulsion.

Creation of Ben Murphy, Launceston Place, London, United Kingdom.

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Allergens and dietary requirements

  • Cow's milk
  • Celery
  • Lactose

Ingredients

2
l
buttermilk
1
l
chicken stock, well reduced
20
g
salt
10
g
black pepper
Recipe for:3000 ml

Scale recipe

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