Parmesan Peppercorn Dressing
My parmesan peppercorn dressing is a creamy homemade dressing made with mayo, parmesan cheese, cracked peppercorns, and vinegar. I whisk it together in minutes for an easy dressing that’s perfect for salads, dipping, or drizzling.
Servings: 16 servings (2 Tbsp each)
Calories: 113kcal
Ingredients
- 1 cup mayonnaise
- ½ cup grated parmesan cheese
- 5 tablespoons milk
- 2 tablespoons red wine vinegar
- 3-4 teaspoons cracked black pepper extra coarse
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning blend
- ½ teaspoon salt
Instructions
- Set out a medium bowl or a measuring pitcher. Grate the Parmesan cheese, if needed. Then grind peppercorns until you have 3-4 teaspoons.
- Combine the mayonnaise, grated Parmesan cheese, milk, red wine vinegar, 3 teaspoons cracked black pepper, garlic powder, Italian seasoning, and salt. Mix until very smooth.
- Taste, then add additional cracked black pepper and salt if desired. Cover and refrigerate until ready to use.
Video
Notes
Halve the Recipe - As-is, my recipe yields about 16 servings, with each serving being 2 tablespoons. Simply halve the ingredients to make 8 servings of the peppercorn and parmesan dressing.
Storage Note - Homemade peppercorn dressing will keep well in the refrigerator for up to a week in an airtight container. I give it a good stir before using to get that lovely smooth consistency back.
Nutrition
Serving: 2tb | Calories: 113kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 218mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 48IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 0.1mg