*The first time I made this, I was worried that 1 tablespoon of salt would be too much, so I added incrementally but did end up using the full amount. The yield is large, and that amount works to properly season the sauce. If using table salt or if concerned that the end result may be too salty, start with 2 teaspoons and add to taste. Do note that the flavors meld over time, so if you’re not wowed when tasting from the blended, give it an hour or two!
**This may seem like a lot of oil, but remember the recipe makes a big batch–perfect for sharing! I recommend against using all olive oil, as the flavor will likely be too strong. Francisco adds up to an additional ½ cup of canola oil to achieve his desired consistency. I’ve begun using approximately ¼ cup each of canola oil and whole milk for a texture that is similar to a thick blue cheese dressing or non-Greek yogurt.