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Oyster Butter Emulsion
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 297
Ingredients
Butter
Celery
Clarified Butter
Crème Fraîche
Darjeeling Tea Leaves
Oyster Juice
Oyster Trimmings
Shallot
White Fish Stock (p. 6)
White Vermouth
White Wine Vinegar
This recipe is used in the following recipes:
Buckwheat Dough
Tags
Emulsions