Food Service Version
Yield
~12 cups
Ingredients
2 cups white wine vinegar
4 cups olive oil
6 cups buttermilk
Buttermilk substitute: 6 Tbsp. of white vinegar or lemon juice, plus 6 cups milk. Stir,
then let stand for 5 minutes.
4 shallots, finely diced
1 cup of oregano, finely chopped
salt and black pepper, to taste
4 cups olive oil
6 cups buttermilk
Buttermilk substitute: 6 Tbsp. of white vinegar or lemon juice, plus 6 cups milk. Stir,
then let stand for 5 minutes.
4 shallots, finely diced
1 cup of oregano, finely chopped
salt and black pepper, to taste
Directions
1. Combine the vinegar, shallot, salt and pepper.
2. Whisk in the buttermilk, then the olive oil.
3. Add the oregano a few minutes before serving, to preserve the color.
2. Whisk in the buttermilk, then the olive oil.
3. Add the oregano a few minutes before serving, to preserve the color.
Home Version
Yield
~1 cup
Ingredients
3 Tbsp. white wine vinegar
6 Tbsp olive oil
½ cup buttermilk
Buttermilk substitute: ½ Tbsp. of white vinegar or lemon juice, plus ½ cup milk.
Stir, then let stand for 5 minutes.
1 shallot, finely diced
3 small stems of oregano, finely chopped
salt and black pepper, to taste
6 Tbsp olive oil
½ cup buttermilk
Buttermilk substitute: ½ Tbsp. of white vinegar or lemon juice, plus ½ cup milk.
Stir, then let stand for 5 minutes.
1 shallot, finely diced
3 small stems of oregano, finely chopped
salt and black pepper, to taste
Directions
1. Combine the vinegar, shallot, salt and pepper.
2. Whisk in the buttermilk, then the olive oil.
3. Add the oregano a few minutes before serving, to preserve the color.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
2. Whisk in the buttermilk, then the olive oil.
3. Add the oregano a few minutes before serving, to preserve the color.
Source: Weston Nicoll, Chef-Owner of Café Shelburne
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