Oregano-Buttermilk Dressing

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

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.

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

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