Posted by sherry on October 14, 2001 at 13:24:23:
In Reply to: Looking for parmesean peppercorn salad dressing recipe posted by Donna on October 14, 2001 at 12:04:45:
PEPPERCORN DRESSING
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3/4 c. sour cream
1/4 c. mayonnaise
2 Tbsp. lemon juice
3 1/2 to 4 tsp. coarsely
cracked pepper
1 tsp. Worcestershire sauce
1 beef bouillon cube
4 tsp. warm water
pinch of salt
1 teasp parmesan
milk (optional)
Dissolve bouillon cube in warm water. Combine all
ingredients (except milk) in medium bowl and whisk to blend.
Put in tightly-lidded bowl and refrigerate three hours.
Should keep for 10 days. If mixture is too thick, add a
few drops of milk.
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CREAMY BLACK PEPPERCORN SALAD DRESSING
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8 oz. plain yogurt
1 c. buttermilk
1 c. mayonnaise
1 to 1 1/2 tsp. coarsely
ground black pepper
1 teasp parmesan
1/4 c. minced fresh parsley
2 Tbsp. minced fresh chives
1 Tbsp. dried basil
1 Tbsp. dried tarragon
1/4 tsp. thyme
dash of paprika
salt to taste
Mix yogurt, buttermilk and mayonnaise in large jar. Add
remaining ingredients. Shake well. Refrigerate 30 minutes
before using. Taste and adjust seasonings. Salad dressing
will keep for 2 weeks in the refrigerator.
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PEPPERCORN SALAD DRESSING
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2 c. mayonnaise
1/2 c. water (cold)
dash of Worcestershire sauce
1/2 to 1 c. Parmesan cheese
2 Tbsp. cracked pepper
1 tsp. garlic powder
2 Tbsp. lemon juice
Whisk all together.
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ELARIO'S HOUSE DRESSING
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2 c. mayonnaise
1/2 c. sour cream
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. garlic granules
1/2 tsp. cracked peppercorn
1/2 tsp. salt
1/2 tsp. MSG
Combine all ingredients and serve atop your favorite
lettuce. Good on salads, baked fish fillets and as Hollandaise
on vegetable dishes. If you add 5 fillet of anchovies (chopped
fine), 1 green onion, 1 1/2 teaspoons parsley and 1 1/2 tea-
spoons chopped tarragon leaves, you have Green Goddess dressing
and with the addition of 6 fillet of anchovies (chopped fine)
you have Caesar's salad.
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