shake · dressing
HATTED KITCHENPrep 5 minIndigopass Ranch
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
- Sour Cream — 75 g sour cream
- Mayo — 60 g aioli or whole-egg mayonnaise
- Dill — ¼ bunch dill, finely chopped (10 g)
- Chives — ¼ bunch chives, thinly sliced (10 g)
- Salt — salt flakes (2 g)
- Pepper — black pepper (1 g)
Method
- Pour to the lines in order (bottom → top): Sour Cream, Mayo.
- Add finishing notes: Dill, Chives, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 0 stars · 2 national awards
- Indigopass RanchHATTED KITCHEN
- Indigomill Yoghurt–garlic HerbHATTED KITCHEN
- Indigoforge Lemon–white Wine VinegarHATTED KITCHEN
- Girl & the Goat RanchNATIONAL AWARD WINNER
First run is small.
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Provenance
Andrew McConnell. Australian / contemporary. Cited awards include: Historic 2 hats (Cutler & Co).
Originally published as Ranch Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 / Broadsheet (Morning Market) (published as “Ranch Dressing”). Full citation lives in Provenance.