Frozen Cucumber Dressing

Name: Frozen Cucumber Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (700 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (49 ml) Buttermilk; about ¼ cup (53 ml) Mayo; about 2 cucumbers (400 g) Cucumber; about 1½ shallots (65 g) Shallot; ¼ cup (60 ml) White Wine Vinegar; 100 g Green Pepper; Salt to taste Salt; pepper to taste Pepper

Independent adaptation of a publicly published Clare Smyth recipe. Not affiliated with, sponsored by, or endorsed by Clare Smyth.

DRESSING · FRIED CHICKEN & COLD SLAW

In the published recipe, this is the dressing for Core's fried chicken with cold slaw.

Clare Smyth's frozen cucumber dressing for fried chicken.

On the jar

FROZEN

Method: blend
Yield: about 3 cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Buttermilk 49 mlMayo 53 mlWhite Wine Vinegar 60 ml

Ingredients

Buttermilkabout 3 Tbsp (49 ml)
Mayoabout ¼ cup (53 ml)
Cucumberabout 2 cucumbers (400 g)
Shallotabout 1½ shallots (65 g)
White Wine Vinegar¼ cup (60 ml)
Green Pepper100 g
SaltSalt to taste
Pepperpepper to taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Frozen Cucumber Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.

Adapted from a Clare Smyth recipe (Clare Smyth / James Martin Chef (Core fried chicken and cold slaw)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Clare Smyth / James Martin Chef (Core fried chicken and cold slaw) (published as “Frozen Cucumber Dressing”). Full citation lives in Provenance.

Companion jar