Creamy Peppercorn Dressing

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.

• Ready In: 13 mins
• Yields: 1 cup

Ingredients

• 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
•  salt

Directions

1. Heat pepper and oil in small saucepan over low heat until faint bubbles appear.
2. Gradually simmer, swirling pan occasionally, until pepper is fragrant, about 8 minutes.
3. Remove from heat and cool to room temperature.
4. Whisk sour cream, mayonnaise, buttermilk, mustard, vinegar and garlic in bowl.
5. Gradually whisk in pepper mixture until incorporated.
6. Season with salt.
7. Dressing can be refrigerated in airtight container for up to 4 days.
8. This will make 1 cup of dressing, enough to dress 16 cups of lettuce.