PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Marrowpier Ranch Aux Échalotes

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

From a starred kitchen.

Ratio

Ratio by volume: Shallot 75 ml, Mayo 120 ml, Sour Cream 120 ml, Parsley 30 ml, Dijon Mustard 15 ml, Garlic 5 ml
Shallot 75 mlMayo 120 mlSour Cream 120 mlParsley 30 mlDijon Mustard 15 mlGarlic 5 ml

Ingredients

  • Shallot — 75 ml (⅓ cup) sliced French shallots
  • Mayo — 125 ml (½ cup) mayonnaise
  • Sour Cream — 125 ml (½ cup) sour cream
  • Parsley — 30 ml (2 tbsp) chopped parsley
  • Dijon Mustard — 15 ml (1 tbsp) mustard
  • Garlic — 5 ml (1 tsp) chopped garlic
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Shallot, Mayo, Sour Cream, Parsley, Dijon Mustard, Garlic.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Sauce Ranch aux Échalotes.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

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FAQ

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 Jérôme Ferrer / Radio-Canada Mordu (published as “Sauce Ranch aux Échalotes”). Full citation lives in Provenance.

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