Crackedpeppercorndressingfromthegourmetroom Recipes

CREPES

Steps:

• In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
• Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

CREAMY PEPPERCORN DRESSING

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.

CRACKED PEPPER SALAD DRESSING

Steps:

• In small bowl, whisk all ingredients until blended.
• Cover and chill for at least 1 hour.
• May be stored in the refrigerator for up to 2 weeks.

EMILY'S FAMOUS PARMESAN AND PEPPERCORN RANCH DRESSING

Steps:

• Stir the yogurt, mayonnaise, green onion, parsley, pepper, salt, and Parmesan cheese together. Stir in milk to make it as thin as you like it, or leave it thick. Taste and adjust the salt if needed, adding either more cheese or more salt. Refrigerate for about an hour before serving.