Creamy Parmesan Peppercorn Dressing Recipe

I just nailed a Parmesan Peppercorn Salad Dressing that tastes exactly like restaurant stuff and honestly the one ridiculous pantry ingredient behind it will make you stop buying bottled.

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I’m obsessed with this creamy Parmesan Peppercorn Salad Dressing. I love how salty, bright freshly grated Parmesan cheese cuts through the creaminess and makes every salad feel like a restaurant order.

And there’s a little Worcestershire sauce in there that sneaks in umami and makes people ask for the recipe like it’s magic. I smear it on greens, dunk fries in it, and spoon it over a Grilled Steak Salad when I want something ridiculous.

It’s loud, tangy, and unapologetic. Not subtle.

Just seriously addictive. I crave that sharp cheese punch and peppery hit every single damn day no excuses.

Ingredients

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Mayonnaise — creamy backbone, keeps it rich and clingy.
Basically sour cream or Greek yogurt adds tang and silkiness.
Buttermilk thins it out so it pours without tasting watery.
Freshly grated Parmesan gives salty, nutty depth and real texture.
Plus lemon juice brightens everything and cuts through the richness.
Dijon mustard brings mild heat and a cheeky mustardy zip.
Worcestershire sauce adds umami complexity you’ll notice subconsciously.
Garlic gives that punchy, homey garlicky pop.
Coarsely cracked black pepper gives spicy bite and visible speckles.
Fine sea salt ties flavors together, adjust if your cheese’s salty.
Extra virgin olive oil rounds it out with a silky sheen.
Hot water loosens it fast without messing with flavor.
More buttermilk can thin gently while keeping tang intact.
Plus chopped chives or parsley add fresh color and brightness.

Ingredient Quantities

1/2 cup mayonnaise (use a good full fat mayo, dont use “light”)

1/2 cup sour cream or Greek yogurt (for tang and creaminess)

1/4 cup buttermilk (more or less to reach desired pourable thickness)

1/2 cup freshly grated Parmesan cheese (packed, not pre-shredded)

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce (the secret that makes it 5-star)

1 small garlic clove, minced or grated

1 to 2 teaspoons coarsely cracked black pepper (to taste)

1/2 teaspoon fine sea salt (adjust if your Parmesan is salty)

1 tablespoon extra virgin olive oil

1 to 2 teaspoons hot water or more buttermilk if needed to loosen

Optional: 1 tablespoon chopped fresh chives or parsley for brightness

How to Make this

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1. Grate the Parmesan fresh and press out any big lumps with a fork so it blends smooth later.

2. In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce until smooth.

3. Add 2 tablespoons fresh lemon juice, 1 small minced garlic clove, 1/2 teaspoon fine sea salt and 1 to 2 teaspoons coarsely cracked black pepper; whisk again.

4. Stir in the packed 1/2 cup freshly grated Parmesan and 1 tablespoon extra virgin olive oil until the cheese is fully incorporated.

5. Pour in 1/4 cup buttermilk and whisk to combine; if it seems too thick add a little more buttermilk or 1 to 2 teaspoons hot water, a teaspoon at a time, until you reach a pourable dressing consistency.

6. Taste and adjust: add more lemon for brightness, more Worcestershire for savory depth, or more cracked pepper if you like it spicy.

7. If you want a silkier texture, pulse the mixture 3 or 4 times in a food processor or use an immersion blender for 10 to 15 seconds. don’t overdo it or youll make it too thin.

8. Cover and chill at least 30 minutes so the flavors marry; it gets better after a few hours and keeps for up to 4 days in the fridge.

9. Before serving give it a quick stir and adjust seasoning if needed; thin with a splash of buttermilk or hot water if it tightened in the cold.

10. Sprinkle chopped fresh chives or parsley on top if using, and serve on salads, as a dip for veggies or wings, or drizzled over roasted potatoes.

Equipment Needed

1. Box grater or microplane for freshly grating Parmesan
2. Fork to break up any cheese lumps
3. Medium mixing bowl (about 2 to 3 quarts)
4. Whisk for smooth, lump free mixing
5. Measuring cups and spoons for accuracy
6. Small spatula or spoon to scrape the bowl
7. Food processor or immersion blender for an optional silky finish
8. Airtight container or jar for chilling and storing in the fridge

FAQ

Q: Can I make this dressing ahead of time?

A: Yes. It actually gets better after a few hours in the fridge so the flavors mingle. Store in an airtight container up to 5 days. Stir or whisk before serving, it may thicken a bit.

Q: What can I use instead of buttermilk?

A: You can thin with regular milk plus 1 teaspoon lemon juice or white vinegar, or use more plain Greek yogurt. Add a little at a time until you get the pourable thickness you want.

Q: Is it ok to use pre-grated Parmesan?

A: Freshly grated is better because pre-shredded often has anti caking agents and less flavor. If you must use pre grated, taste and reduce the added salt.

Q: How spicy is the dressing from the black pepper?

A: Pretty pepper forward. Start with 1 teaspoon cracked black pepper and taste. If you want more bite, add up to 2 teaspoons. The pepper is the star here so dont be shy but go slow.

Q: Can I make this dairy free?

A: You can try a dairy free mayo and a dairy free sour cream, and use a non dairy Parmesan style alternative, but flavor and texture will change. Nutritional yeast can help add savory notes.

Q: Any tips for smoother texture?

A: Whisk the mayo, lemon juice and Dijon first, then add sour cream and Parmesan. If tiny lumps remain, pulse a few times in a blender or food processor. Add hot water or extra buttermilk a teaspoon at a time to loosen without watering it down.

Creamy Parmesan Peppercorn Dressing Recipe Substitutions and Variations

Mayonnaise: swap for full fat plain Greek yogurt mixed with 1 teaspoon olive oil for richness, or use avocado oil mayo if you want a milder flavor. both work, but yogurt will be tangier.
Buttermilk: make a quick version by stirring 1 tablespoon lemon juice or white vinegar into 1/4 cup milk and let sit 5 minutes, or thin plain yogurt with a little water until pourable.
Parmesan cheese: use grated Pecorino Romano for a sharper saltier bite, or Asiago for a nuttier rounder taste. watch salt, Pecorino is saltier than Parm.
Worcestershire sauce: if you dont have any, use low sodium soy sauce plus 1/4 teaspoon lemon juice and a pinch of sugar, or a splash of balsamic vinegar for depth instead.

Pro Tips

1. Let the mayo and sour cream sit at room temp for 15 minutes before mixing so the dressing emulsifies easier and tastes richer. Cold dairy makes the dressing stiff and can cause it to seize up, so a little warmth helps it come together.

2. If you want an ultra smooth texture, pulse the mix 3 or 4 quick times in a food processor or blitz it with an immersion blender for 10 to 15 seconds. Be careful though, over-blending will make it too thin, so stop as soon as it looks creamy.

3. Taste for salt after you add the Parmesan. That cheese can be surprisingly salty so add less salt at first, then adjust. Also add lemon last if you need brightness, small squeezes at a time, because acid changes how salty and tangy it feels.

4. If the dressing tightens up after chilling, loosen with a teaspoon of hot water at a time rather than a lot of cold buttermilk; the hot water relaxes the fats and brings it back to a pourable texture without watering down the flavor.

Creamy Parmesan Peppercorn Dressing Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just nailed a Parmesan Peppercorn Salad Dressing that tastes exactly like restaurant stuff and honestly the one ridiculous pantry ingredient behind it will make you stop buying bottled.

Servings

servings

Calories

200

kcal

Equipment: 1. Box grater or microplane for freshly grating Parmesan
2. Fork to break up any cheese lumps
3. Medium mixing bowl (about 2 to 3 quarts)
4. Whisk for smooth, lump free mixing
5. Measuring cups and spoons for accuracy
6. Small spatula or spoon to scrape the bowl
7. Food processor or immersion blender for an optional silky finish
8. Airtight container or jar for chilling and storing in the fridge

Ingredients

1/2 cup mayonnaise (use a good full fat mayo, dont use "light")
1/2 cup sour cream or Greek yogurt (for tang and creaminess)
1/4 cup buttermilk (more or less to reach desired pourable thickness)
1/2 cup freshly grated Parmesan cheese (packed, not pre-shredded)
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce (the secret that makes it 5-star)
1 small garlic clove, minced or grated
1 to 2 teaspoons coarsely cracked black pepper (to taste)
1/2 teaspoon fine sea salt (adjust if your Parmesan is salty)
1 tablespoon extra virgin olive oil
1 to 2 teaspoons hot water or more buttermilk if needed to loosen
Optional: 1 tablespoon chopped fresh chives or parsley for brightness

Directions

Grate the Parmesan fresh and press out any big lumps with a fork so it blends smooth later.
In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce until smooth.
Add 2 tablespoons fresh lemon juice, 1 small minced garlic clove, 1/2 teaspoon fine sea salt and 1 to 2 teaspoons coarsely cracked black pepper; whisk again.
Stir in the packed 1/2 cup freshly grated Parmesan and 1 tablespoon extra virgin olive oil until the cheese is fully incorporated.
Pour in 1/4 cup buttermilk and whisk to combine; if it seems too thick add a little more buttermilk or 1 to 2 teaspoons hot water, a teaspoon at a time, until you reach a pourable dressing consistency.
Taste and adjust: add more lemon for brightness, more Worcestershire for savory depth, or more cracked pepper if you like it spicy.
If you want a silkier texture, pulse the mixture 3 or 4 times in a food processor or use an immersion blender for 10 to 15 seconds. don’t overdo it or youll make it too thin.
Cover and chill at least 30 minutes so the flavors marry; it gets better after a few hours and keeps for up to 4 days in the fridge.
Before serving give it a quick stir and adjust seasoning if needed; thin with a splash of buttermilk or hot water if it tightened in the cold.
Sprinkle chopped fresh chives or parsley on top if using, and serve on salads, as a dip for veggies or wings, or drizzled over roasted potatoes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.