Creamy Peppercorn Dressing Recipes

CREAMY PEPPERCORN DRESSING

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.

CREAMY PARMESAN PEPPERCORN DRESSING

Steps:

• Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces.
• Combine all of the ingredients in a medium bowl and whisk together well.
• Chill in the fridge for at least 30 minutes for the flavors to combine.

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.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

PEPPER SALAD DRESSING

Steps:

• Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate.

PEPPERCORN-PARMESAN SALAD DRESSING

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in Parmesan and coarsely ground pepper. Season to taste with salt and pepper.

CREAMY BLACK PEPPER DRESSING

Steps:

• Whisk all ingredients until well combined and chill thoroughly before serving.

ROASTED RED PEPPER DRESSING

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

EASY CREAMY PEPPERCORN CHICKEN

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
• Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.