shake · dressing
NATIONAL AWARD WINNERPrep 5 minCinderbridge Yuzu Kosho Ranch
Independent adaptation of a publicly published Sohla El-Waylly recipe. Not affiliated with, sponsored by, or endorsed by Sohla El-Waylly.
For greens, grains, and roasted vegetables.
Ratio
Ingredients
- Greek Yogurt — ¾ cup Greek yogurt (180 ml)
- Mayo — ¼ cup mayo (60 ml)
- Yuzu Kosho — 4 tsp green yuzu kosho (20 ml)
- Lemon Zest — 1 tsp lemon zest (5 ml)
- Garlic Powder — ½ tsp garlic powder (2.5 ml)
- Chives — 3 tbsp chives (45 ml)
- Dill — 3 tbsp dill (45 ml)
- Parsley — 3 tbsp parsley (45 ml)
- Msg — optional MSG
- Water — 2–4 tbsp cold water (30 ml)
- Salt — salt to taste
Method
- Pour to the lines in order (bottom → top): Greek Yogurt, Mayo, Yuzu Kosho, Lemon Zest, Garlic Powder, Chives, Dill, Parsley, Water.
- Add finishing notes: Msg, Salt.
- Cap the jar and shake until emulsified.
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3 kitchens · 0 stars · 4 national awards
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Provenance
Sohla El-Waylly is a cookbook author working in Technique teaching / American; recognized with James Beard General Cookbook 2024 (Start Here).
Originally published as Yuzu Kosho Ranch Dressing.
More from this kitchenFAQ
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 Sohla El-Waylly / Food52 (published as “Yuzu Kosho Ranch Dressing”). Full citation lives in Provenance.