Parmesan Peppercorn Dressing Recipe

As a recipe developer I’m sharing my Creamy Peppercorn Dressing that pairs nutty Parmesan with freshly cracked peppercorns in an unexpected way you’ll want to learn more about.

I keep coming back to this Parmesan Peppercorn idea because it always does something a little unexpected. I make a dressing that reads like a Creamy Parmesan Dressing but actually bites, thanks to finely grated Parmesan cheese and coarsely cracked black peppercorns.

It feels bold without trying too hard, the kind of thing that makes you pause mid bite and wonder what happened. People assume its complicated, they dont expect that pepper pop.

I love serving it when I want a salad to behave more like the main event, and yeah I get a little smug when everyone asks whats in it.

Ingredients

• Parmesan cheese: salty umami punch, adds protein and calcium, gives bold savory depth.
• Black peppercorns: coarsely cracked spice adds heat and aroma, aids digestion a bit.
• Mayonnaise: creamy fat base, provides calories and mouthfeel, it carries flavors well.
• Sour cream or Greek yogurt: tangy, adds protein and slight acidity, lightens heavy dressing.
• Lemon juice or white wine vinegar: bright sour note balances richness and adds freshness.
• Garlic: raw punchy flavor, adds pungency and savory depth, slight healthful antioxidants.
• Extra virgin olive oil: smooth fruity fat helps emulsify, gives mouthfeel and subtle flavor.

Ingredient Quantities

• 1/2 cup mayonnaise
• 1/3 cup sour cream or plain greek yogurt
• 1/3 cup finely grated Parmesan cheese
• 3 tablespoons buttermilk or whole milk
• 1 1/2 to 2 teaspoons coarsely cracked black peppercorns (fresh cracked if you can)
• 1 tablespoon fresh lemon juice or white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 small garlic clove
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1 to 2 tablespoons heavy cream (optional)

How to Make this

1. Gather everything: 1/2 cup mayonnaise, 1/3 cup sour cream or plain Greek yogurt, 1/3 cup finely grated Parmesan, 3 tablespoons buttermilk or whole milk, 1 1/2 to 2 teaspoons coarsely cracked black peppercorns, 1 tablespoon fresh lemon juice or white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 small garlic clove (minced or pressed), 1 tablespoon extra virgin olive oil, 1/4 teaspoon kosher salt, and 1 to 2 tablespoons heavy cream optional.

2. Finely grate or press the garlic and grate the Parmesan if needed. For the peppercorns crack them coarsely with a grinder, mortar and pestle, or put them in a zip bag and bash with a rolling pin so you get big crunchy bits not dust.

3. In a medium bowl combine the mayonnaise, sour cream or Greek yogurt, grated Parmesan, buttermilk or milk, lemon juice or vinegar, Dijon, Worcestershire, minced garlic and salt. Whisk until it’s smooth and the cheese is well mixed in, a few lumps from the cheese are fine.

4. Add the cracked black peppercorns and stir or whisk to distribute them evenly, you want visible pepper specks for that spicy kick.

5. Slowly drizzle in the olive oil while whisking to help emulsify the dressing, this makes it silkier. If you prefer super smooth, pulse everything in a mini food processor or use an immersion blender for 10 to 20 seconds.

6. If the dressing is too thick, whisk in 1 to 2 tablespoons heavy cream or more buttermilk a little at a time until you reach the thickness you like.

7. Taste and adjust: more lemon or vinegar for brightness, more salt for balance, or another grind of pepper if you want it hotter. Dont be shy to tweak it a bit, every batch of Parmesan and pepper is different.

8. Chill the dressing at least 30 minutes so the flavors meld and the pepper calms down a bit; it gets better after resting.

9. Give it one last stir before serving and crack a little extra black pepper on top if you want an extra punch.

10. Store in an airtight container in the fridge for up to one week, shake or stir before using.

Equipment Needed

1. Medium mixing bowl (2 to 3 qt)
2. Whisk
3. Measuring cups and spoons
4. Microplane or fine grater for Parmesan and garlic
5. Garlic press or small chef knife plus cutting board
6. Pepper grinder or mortar and pestle or a zip-top bag and rolling pin for cracking pepper
7. Mini food processor or immersion blender if you want it ultra smooth (optional)
8. Airtight jar or container plus a spatula or spoon for transferring and storing

FAQ

Parmesan Peppercorn Dressing Recipe Substitutions and Variations

• Mayonnaise: swap with plain Greek yogurt (use equal amounts) for a tangy, lighter dressing, or use blended silken tofu if you need egg free — it keeps the creaminess. its a great low fat option.
• Parmesan cheese: substitute Pecorino Romano for a sharper, saltier punch (use a little less), or Grana Padano for a milder, nuttier flavor.
• Buttermilk: make a quick sub by mixing whole milk with lemon juice or white vinegar (for 3 tbsp buttermilk use 3 tbsp milk + 1 tsp acid, let sit 5 minutes) — works nearly identical.
• Coarsely cracked black peppercorns: if you dont have fresh cracked use 1/2 to 1 tsp freshly ground black pepper, or try white pepper for a slightly different heat without the visible specks.

Pro Tips

1) Crack the pepper coarsely for texture and bite, not dust, and if you want extra aroma give the cracked pepper a few seconds in a dry skillet over medium heat but don’t burn it or it’ll taste bitter.

2) Let the mayo and yogurt sit at room temp for 10 minutes before you mix, it helps the oil emulsify when you slowly whisk it in, or blitz everything in a mini processor for 10 to 20 seconds if you want super smooth and no straining.

3) Always use freshly grated Parmesan, pre-grated stuff can make the dressing grainy, and if the cheese still feels chunky, let the dressing rest in the fridge for a bit then whisk hard before serving.

4) Chill the dressing at least 30 minutes and taste again before serving, you’ll probably need a touch more lemon or salt after it rests, and it keeps well in the fridge up to a week so make it ahead if you can.