Food Service Version
Yield
Ingredients
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
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
Ingredients
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
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