Creamy Peppercorn Dressing Recipes

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.

Steps:

• Heat pepper and oil in small saucepan over low heat until faint bubbles appear.
• Gradually simmer, swirling pan occasionally, until pepper is fragrant, about 8 minutes.
• Remove from heat and cool to room temperature.
• 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.
• This will make 1 cup of dressing, enough to dress 16 cups of lettuce.

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in Parmesan and coarsely ground pepper. Season to taste with salt and pepper.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

Steps:

• Combine yogurt, buttermilk and mayonnaise in a large jar; add parsley, chives, black pepper, basil, tarragon, thyme, salt and paprika, shake well.
• Refrigerate at least 30 minutes before using.
• Taste and adjust seasonings.

Steps:

• Whisk together buttermilk, sour cream, mayonnaise, ground peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate until flavors combine, 3 hours to overnight.