What does Parmesan peppercorn dressing taste like?

This dressing is creamy, tangy, savory, and slightly sharp from the cracked black peppercorns. The Parmesan cheese adds a rich, nutty flavor that balances the pepper beautifully.

Can I make this dressing ahead of time?

Yes. In fact, the flavor gets even better after chilling for a few hours in the refrigerator.

Do I have to use whole black peppercorns?

Whole peppercorns give the best flavor and texture, but freshly cracked black pepper can also work in a pinch.

Why does the dressing thicken after refrigeration?

The Parmesan cheese and mayonnaise naturally thicken as they chill. Simply stir in a splash of buttermilk before serving if needed.

Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts into the dressing better and gives the best texture and flavor, but pre-grated Parmesan can work if needed.

Is this dressing good for sandwiches or wraps?

Absolutely. This creamy Parmesan peppercorn dressing works really well as a spread for roast beef sandwiches, burgers, wraps, and grilled chicken sandwiches.

Parmesan Peppercorn Salad Dressing | Charlotte Fashion Plate

Name: Parmesan Peppercorn Salad Dressing
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 1/4 cup sour cream; 1 1/2 to 2 tablespoons buttermilk; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 1 to 1 1/2 tablespoons black peppercorns, roughly crushed; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 teaspoon Worcestershire sauce; 1 tablespoon olive oil; 1/2 cup freshly grated Parmesan cheese

Description

Creamy Parmesan Peppercorn Salad Dressing made with cracked black pepper, Parmesan cheese, Dijon mustard, and buttermilk. Perfect for salads, wraps, and sandwiches.

Ingredients

Scale

1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 to 2 tablespoons buttermilk
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 to 1 1/2 tablespoons black peppercorns, roughly crushed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1/2 cup freshly grated Parmesan cheese

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Instructions

Place the black peppercorns in a zip-top bag and lightly crush them using the bottom of a heavy pan or rolling pin. You want them coarse, not finely ground.
In a medium mixing bowl, whisk together the mayonnaise, sour cream, 1 1/2 tablespoons buttermilk, Dijon mustard, white wine vinegar, olive oil, garlic powder, salt, and Worcestershire sauce, until smooth.
Stir in the crushed black peppercorns.
Add the freshly grated Parmesan cheese, and mix until fully combined.
If the dressing is too thick after adding the Parmesan cheese, stir in the remaining 1/2 tablespoon of buttermilk, until the desired consistency is reached.
Refrigerate for at least 20 minutes before serving to allow the flavors to blend together.
ENJOY!

Notes

Freshly cracked black peppercorns provide the best flavor and texture.
Start with 1 1/2 tablespoons of buttermilk and add more only if needed after mixing in the Parmesan cheese.
The olive oil can be optional, but it gives the dressing a silkier texture.
For a thinner dressing, add additional buttermilk, one teaspoon at a time.
Letting the dressing chill before serving helps mellow the pepper and develop the flavor.
This dressing pairs especially well with steak salads, grilled chicken, crispy potatoes, and burgers.

Prep Time: 5 minutes
Category: Dressing, Dip
Method: Easy
Cuisine: American