Creamy Peppercorn Dressing

From Cook's Country | August/September 2008

Why this recipe works:

To make a Creamy Peppercorn Dressing that actually tastes like pepper—but without the burn—we started with a blend of mayonnaise and sour cream, thinning this creamy base with buttermilk to give it the right consistency and tang. Red wine vinegar, garlic, and Dijon mustard rounded out the… read more

To make a Creamy Peppercorn Dressing that actually tastes like pepper—but without the burn—we started with a blend of mayonnaise and sour cream, thinning this creamy base with buttermilk to give it the right consistency and tang. Red wine vinegar, garlic, and Dijon mustard rounded out the flavors.

To tame the fiery intensity of the pepper, we use the technique of blooming to temper its heat by slowly simmering the pepper in olive oil. When added to the dressing, each spoonful tasted deeply of pepper, and as a bonus, the oil (with its peppery flavor) could simply be incorporated into the Creamy Peppercorn Dressing.

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Makes about 1 cup

This recipe makes enough to dress 16 cups of lettuce. If you don’t have buttermilk, substitute 2 tablespoons milk and increase the vinegar to 2 1/2 teaspoons. Hearty, crisp iceberg and romaine work well with this creamy dressing.

Ingredients

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