From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · dressing
NATIONAL AWARD WINNERGirl & the Goat Ranch
From an award-winning kitchen
Ratio
MAYO 120BUTTERMILK 120SOUR CREAM 30LEMON JUICE 15
Ingredients
- MAYO120 ml
- BUTTERMILK120 ml
- SOUR CREAM30 ml
- GARLIC5 g
- DILL2 g
- CHIVES2 g
- LEMON JUICE15 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): MAYO, BUTTERMILK, SOUR CREAM, LEMON JUICE.
- Add finishing notes: GARLIC, DILL, CHIVES, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Girl & the Goat Ranch.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Stephanie Izard buttermilk ranch (published as “Girl & the Goat Ranch”). Full citation lives in Provenance.