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: 50g buttermilk Buttermilk; 50g mayonnaise Mayo; 400g cucumber Cucumber; 65g shallots Shallot; 60g chardonnay vinegar White Wine Vinegar; 100g green pepper 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.

Frozen Cucumber from a three-star kitchen.

Ratio

Buttermilk 49 mlMayo 53 mlWhite Wine Vinegar 60 ml

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.

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.

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.