Fernforge Smoked Sour-Cream Dip

Name: Fernforge Smoked Sour-Cream Dip
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: 150 g plain sour cream Sour Cream; fine sea salt (2 g) Sea Salt; black pepper (0.5 g) Pepper

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

From a starred kitchen.

Ratio

Sour Cream 150 ml

Ingredients

Sour Cream — 150 g plain sour cream
Sea Salt — fine sea salt (2 g)
Pepper — black pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Sour Cream.
Add finishing notes: Sea Salt, Pepper.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 3 stars · 4 national awards

Fernforge Smoked Sour-Cream Dip★ STARRED KITCHEN
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Provenance

Vicky Cheng. French / Chinese. Cited awards include: Michelin 1* (VEA, Hong Kong).

Originally published as Smoked Sour-Cream Dip.

Adapted from a Vicky Cheng recipe (Vicky Cheng / SCMP Cooking (scallion pancakes & fried oysters)).

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 Vicky Cheng / SCMP Cooking (scallion pancakes & fried oysters) (published as “Smoked Sour-Cream Dip”). Full citation lives in Provenance.

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