Name: Creamy Peppercorn Dressing
Total time: 30 min
Ingredients: 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

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.

Before You Begin

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.

Instructions

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.

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.)