Parmesan-Peppercorn Buttermilk Dressing
By Morgan BollingPublished on October 31, 2023
Time
10 minutes
Yield
Serves 4 to 6 (Makes about ⅔ cup)
Ingredients
⅓ cup buttermilk ⅓ cup mayonnaise 1 ounce Parmesan cheese, grated (½ cup)1 teaspoon lemon juice 1 garlic clove, minced1½ teaspoon pepper ⅛ teaspoon table salt
Before You Begin
Use the highest-quality buttermilk you can find here.
Instructions
- Whisk all ingredients together in bowl. Season with salt and pepper to taste. Serve. (Dressing can be refrigerated for up to 2 days.)
Time
10 minutesYield
Serves 4 to 6 (Makes about ⅔ cup)Ingredients
⅓ cup buttermilk
⅓ cup mayonnaise
1 ounce Parmesan cheese, grated (½ cup)
1 teaspoon lemon juice
1 garlic clove, minced
1½ teaspoon pepper
⅛ teaspoon table salt
Ingredients
⅓ cup buttermilk
⅓ cup mayonnaise
1 ounce Parmesan cheese, grated (½ cup)
1 teaspoon lemon juice
1 garlic clove, minced
1½ teaspoon pepper
⅛ teaspoon table salt
Ingredients
⅓ cup buttermilk
⅓ cup mayonnaise
1 ounce Parmesan cheese, grated (½ cup)
1 teaspoon lemon juice
1 garlic clove, minced
1½ teaspoon pepper
⅛ teaspoon table salt
Why This Recipe Works
For a quick, creamy Parmesan-peppercorn buttermilk dressing, we started with equal parts mayonnaise and buttermilk. The mayonnaise provided thickness while the buttermilk added a distinct tang, especially when enhanced with just a squirt of lemon juice. A significant 1½ teaspoons of pepper contributed just a hint of heat while grated Parmesan added salty richness for a dressing that feels worthy of a steakhouse dinner.
Before You Begin
Use the highest-quality buttermilk you can find here.
Instructions
- Whisk all ingredients together in bowl. Season with salt and pepper to taste. Serve. (Dressing can be refrigerated for up to 2 days.)
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