Parmesan peppercorn dressing is creamy, tangy, and made with simple ingredients. Parmesan cheese, freshly cracked black pepper, mayo, buttermilk, sour cream, and seasonings come together to make an easy homemade dressing in about 15 minutes.
What's great about this recipe
- Made with simple pantry and refrigerator ingredients.
- A flavorful change of pace from ranch or blue cheese dressing.
- It works as both a salad dressing and an easy dip for wings, fresh vegetables, fries, and chicken strips.
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Budget Check
- The full recipe is about $4.00
- Per serving (8 servings): about $0.50
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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Dairy - Buttermilk and sour cream make the creamy, tangy base for this dressing.
Parmesan - Freshly grated Parmesan cheese adds a salty, nutty flavor. Finely grated Parmesan works best so it blends smoothly into the dressing. Try to avoid pre-shredded Parmesan because it can make the dressing slightly grainy.
Condiments - Mayonnaise adds richness and helps create a smooth, creamy texture. Worcestershire sauce adds a subtle savory flavor in the background.
Seasonings - Freshly cracked black pepper is a key ingredient in this dressing. Garlic, dried Italian seasoning, onion powder, and salt add another layer of flavor.
Citrus - Fresh lemon juice brightens the dressing and balances the creamy ingredients.
📖 See the recipe card for quantities and preparation.
How to make parmesan peppercorn dressing
Add the buttermilk, mayonnaise, sour cream, Parmesan cheese, lemon juice, black pepper, garlic, salt, Worcestershire sauce, Italian seasoning, and onion powder to a medium bowl or jar with a tight-fitting lid.
Whisk vigorously until smooth and creamy. If the dressing is too thick, add a splash more buttermilk and whisk again until it reaches your desired consistency.
Taste and adjust the salt and black pepper if needed. As a reference, we did not add extra to ours.
Cover and refrigerate for at least 15-30 minutes to let the flavors come together. The dressing will thicken slightly as it chills but will loosen again once stirred.
Recipe tips and notes
- Don't skip the chilling time. Refrigerate the dressing for at least 15-30 minutes before serving. It will thicken slightly, and the flavors will have time to come together.
- Use freshly cracked black pepper. If your pepper mill has an adjustable grind setting, use a coarse setting so you get small pieces of cracked pepper throughout the dressing.
- Finely grate or mince the garlic so it blends well into the dressing. A microplane works well, or mince it very finely, then press it with the side of a knife or the back of a spoon to make a paste. If you prefer, substitute ½ teaspoon garlic powder.
Serving suggestions
Serve this dressing with your favorite green salad, or spoon it over an iceberg wedge with bacon, tomatoes, and chives for a beautiful presentation. It also makes a great creamy dip for fresh vegetables, fries, chicken strips, and wings.
For an easy appetizer or game-day spread, serve it with our baked buffalo wings or buffalo chicken bites. It would also make a great dipping sauce for loaded smashed potatoes.
Storing instructions
Store the dressing in an airtight container in the refrigerator for 3-4 days. Stir or shake well before serving.
For food safety, do not leave the dressing out for more than 2 hours, or 1 hour if the temperature is above 90°F.
This parmesan peppercorn dressing is easy to make and a great way to change up your usual salad or dipping sauce. If you enjoy making homemade dressings and sauces, try our creamy French dressing for another creamy option, citrus dressing for something lighter and tangy, or creamy chipotle sauce when you want a little heat.
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📖 Recipe
Parmesan Peppercorn Dressing
Ingredients
- ¼ cup buttermilk plus more to adjust the consistency, if needed
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup freshly grated Parmesan cheese finely grated is best
- 1 tablespoon fresh lemon juice
- 1-1½ teaspoons freshly cracked black pepper coarsely ground or cracked peppercorns
- 1 garlic clove grated or finely minced (or ¼-½ teaspoon garlic powder)
- ½ teaspoon salt (we use kosher salt)
- ½-¾ teaspoon Worcestershire sauce
- ½ teaspoon dried Italian seasoning
- ⅛ teaspoon onion powder
Instructions
- Add the buttermilk, mayonnaise, sour cream, Parmesan cheese, lemon juice, black pepper, garlic, salt, Worcestershire sauce, Italian seasoning, and onion powder to a medium bowl or jar with a tight-fitting lid.
- Whisk vigorously until smooth and creamy. If the dressing is too thick, add a splash more buttermilk and whisk again until it reaches your desired consistency.
- Taste and adjust the salt and black pepper if needed. As a reference, we did not add extra to ours.
- Cover and refrigerate for at least 15-30 minutes to let the flavors come together. The dressing will thicken slightly as it chills but will loosen again once stirred.
- Serve with salad or use it as a dip for fries, chips, crisp raw vegetables, chicken strips, and more.
- Store in an airtight container in the refrigerator for 3-4 days. Stir or shake well before serving.
Notes
- For the best texture, finely grate the Parmesan cheese.
- If your pepper mill has an adjustable grind setting, use a coarse setting for the black pepper.
- Finely grate the garlic with a microplane, or mince it very finely and press it into a paste. You can substitute ½ teaspoon garlic powder.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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