Creamy Peppercorn Dressing
PUBLISHED AUGUST/SEPTEMBER 2008
We set out to make a dressing that actually tasted like pepper-without the burn.
WHY THIS RECIPE WORKS
To make a Creamy Peppercorn Dressing that actually tastes like pepper—but without the burn—we started with a blend of mayonnaise and sour cream, thinning this creamy base with buttermilk to give it the right consistency and tang. Red wine v...