stove · dressing
HATTED KITCHENPrep 10 minCook 15 minCopperforge Hay-Butter
Independent adaptation of a publicly published Andrew Mcconnell recipe. Not affiliated with, sponsored by, or endorsed by Andrew Mcconnell.
From a hatted kitchen.
Ratio
Ingredients
- Oaten Hay — 30 g oaten hay
- Butter — 210 g unsalted butter
- Cream — 90 ml pouring cream
- Lemon Juice — 2–3 Tbsp lemon juice (37.5 ml)
- Pepper — pinch cracked pepper (0.5 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Copperforge Hay-Butter wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Andrew McConnell. Australian / contemporary. Cited awards include: Historic 2 hats (Cutler & Co).
Originally published as Hay-Butter Dressing (Potatoes with Hay Butter).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Andrew McConnell / Gourmet Traveller (potatoes with hay butter) (published as “Hay-Butter Dressing (Potatoes with Hay Butter)”). Full citation lives in Provenance.