Under 30 Minutes

Peppercorn-Parmesan Salad Dressing

Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

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Peppercorn-Parmesan Salad Dressing

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 ounces finely grated Parmesan (2/3 cup)
  • 1 teaspoon coarsely ground pepper
  • Coarse salt and ground pepper


  1. 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.


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