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.
Makes three litres.
Allergens and dietary requirements
- Celery
- Cow's milk
- Lactose
Ingredients
2
l
buttermilk1
l
chicken stock, well reduced20
g
salt10
g
black pepper