Prep 5 mins
Cook 8 mins
This dressing is from Cook's Country. The pepper is slowly simmered in oil to mellow its harshness, and when added to the dressing, each spoonful tastes deeply of pepper. If you don't have buttermilk, substitute 2 T milk and increase the vinegar to 2 1/2 t. Hearty, crispy iceberg and romaine work well with this creamy dressing.
- 1 tablespoon fresh coarse ground black pepper
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup sour cream
- 1⁄4 cup mayonnaise
- 2 tablespoons buttermilk
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 garlic clove, minced
- 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.
My DH loved this but I found it a bit to sour so will cut back on the vinegar next time. I cut the recipe in half . Quick easy dressing that is fullof pepper which we both love. Made for 1,2,3 Hit Wonders Tag march 2009
Wow, when this recipe says 'tastes deeply of pepper' it ain't kidding! We both love peppercorn ranch dressing, so we thought homemade would be great. We made a 1/2 cup of dressing using freshly ground peppercorns. Also, the dressing was a bit too thin for our tastes. Overall, we liked this recipe, but we would have to cut way down on the pepper next time. For a final note, this recipe has a unique way of fusing pepper with oil.