blend · dressing
★★★ KITCHENPrep 10 minCorallane Frozen Cucumber
Independent adaptation of a publicly published Clare Smyth recipe. Not affiliated with, sponsored by, or endorsed by Clare Smyth.
Frozen Cucumber from a three-star kitchen.
Ratio
Ingredients
- Buttermilk — 50g buttermilk
- Mayo — 50g mayonnaise
- Cucumber — 400g cucumber
- Shallot — 65g shallots
- White Wine Vinegar — 60g chardonnay vinegar
- Green Pepper — 100g green pepper
- Salt — Salt to taste
- Pepper — pepper 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.
Companion jar
Corallane Frozen Cucumber 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
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- Bayou Anchovy-GarlicNATIONAL AWARD WINNER
- Staff Dressing★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
Originally published as Frozen Cucumber Dressing.
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 Clare Smyth / James Martin Chef (Core fried chicken and cold slaw) (published as “Frozen Cucumber Dressing”). Full citation lives in Provenance.