For dinner last night I was making a peppercorn-crusted broiled steak salad and needed - no WANTED- a creamy peppercorn dressing like what I used to be able to eat in the restaurants. Went to my trusty Recipezaar and found this gem. I think this fits the bill quite nicely! Smooth, creamy texture ... subtle peppery bite.... I was quite pleased with this and think you will be, too. Let me know what you think and if you make any changes that make it better, let me know that, too!
Makes approx. 1 cup takes 10 min.
2 tsps onion powder
1 tsp garlic powder
1 tsp ground black pepper
3 tsps cracked peppercorns
1/4 tsp salt
1 c. mayonnaise or Vegenaise
1/2 c. plain, lowfat soy yogurt (if you can have dairy, use yogurt)
1 tsp lemon juice
1 tsp worcestershire sauce (Lea & Perrins is GF)
1/4 c. white cheese substitute (I used Whole Food's in-house Dalya Vegan Cheese Italian Shreds. So far, I love it! If you can have dairy, just use parmesan)
In a mixing bowl, combine all dry ingredients. Add in wet ingredients, whisking after each addition to blend well. Pour into a clean jar or salad dressing cruet and refrigerate. Keeps well for at least 2 weeks, flavors fully marry and dressing is best after 24 hours in the fridge before serving.
Hi Gen Xers!
7 years ago