Creamy Peppercorn Dressing
We set out to make a dressing that actually tasted like pepper-without the burn.
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 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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