pat's Recipe

Creamy Peppercorn Dressing

Category: SALAD DRESSINGS

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.

Makes about 1 cup
1 tablespoon coarsely ground black pepper
1/4 cup extra virgin olive oil
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk (see note)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 garlic clove , minced
Salt


1. Heat pepper and oil in small saucepan over low heat until faint bubbles appear. Gently simmer, swirling pan occasionally, until pepper is fragrant, about 8 minutes. Remove from heat and cool to room temperature.

2. Whisk sour cream, mayonnaise, buttermilk, mustard, vinegar, and garlic in bowl. Gradually whisk in pepper mixture until incorporated. Season with salt. (Dressing can be refrigerated in airtight container for up to 4 days.)