Creamy Parmesan Peppercorn
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A zesty creamy dressing with mayonnaise base, slightly thinner than usual by using buttermilk instead of whole milk. Parmesan cheese lends a salty, nutty depth. Ground peppercorns punch through along with red wine vinegar for tang; garlic and onion powders build layers, while a touch of smoked paprika replaces Worcestershire, adding subtle smokiness. Lemon juice brightens. Chill is essential for melding. Great over greens or as a savory dip for fresh veggies or wings.
Prep:
6 min
Cook:
0 min
Total:
33 min
Servings:
12 servings
#American
#Salad Dressing
#Buttermilk
#Parmesan
#Peppercorn
#Smoky Flavor
#Dips
Running experiments with dressings. Tried adding buttermilk in place of whole milk years ago—way better tang, keeps it electric. Parmesan’s salty crunch can get lost in creamy mayo; must use finely grated to melt gently but stay noticeable. Black peppercorns ground fresh, preferably cracked not pulverized, hits heat differently than powder, brighter, alive, bites back. Sometimes, Worcestershire gets swapped for smoked paprika to flirt with smoky backnotes—surprising depth without odd flavors. Wait. Chill time crucial but no longer than 35 minutes or it dulls. Whisk aggressively at finish to wake it again. Too thick? Add buttermilk dropwise, never water or regular milk. Visual cues good here—flecks of cheese and pepper suspended evenly indicate good blend. Slap on a salad or use to dunk your fried things—can’t go wrong once you nail balance.
Ingredients
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup finely grated Parmesan cheese
- 1 tablespoon coarsely crushed black peppercorns
- 2 tablespoons red wine vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
About the ingredients
Mayonnaise is your creamy backbone; homemade or good quality store-bought avoids weird aftertastes. Switching milk to buttermilk isn’t just about acidity—it thickens gently, giving better coating. If you don’t have red wine vinegar, white vinegar or apple cider works in pinch but tastes shift. Parmesan cheese—grab a wedge and grate fresh. Powdered or pre-grated versions lose punch. Ground peppercorns should be coarsely crushed for a bit of crunch, not powder fine; gives spice bursts. Smoked paprika in place of Worcestershire alters flavor profile but keeps umami, avoid if you only want classic taste. Kosher salt preferred for texture—table salt can over-salt. Fresh lemon juice brightens up fat but add last minute. Onion and garlic powders provide quiet background notes; avoid fresh garlic here to keep balance. Overall, ingredients should look evenly dispersed and smell tangy with peppery sharpness when mixed.
Method
- Combine mayonnaise, buttermilk, grated Parmesan, crushed black peppercorns, red wine vinegar, onion powder, garlic powder, kosher salt, smoked paprika, and lemon juice in a medium bowl or pulse gently in a food processor. Should be thick but pourable; adjust thickness with more buttermilk if needed.
- Whisk briskly to integrate all the powders fully; no clumps allowed. The shift from whole milk to buttermilk adds tartness and slight thickness variation—important for that tangy pop you want against the Parmesan.
- Cover the bowl tightly with plastic wrap or transfer to airtight container. Let rest in fridge for around 25-35 minutes. The dressing’s aromatic notes will bloom; you’ll catch the subtle sharpness of the black pepper over time.
- Before serving, stir once more to reincorporate any settled ingredients. Look for creamy consistency, some small Parmesan flecks scattered throughout for rustic texture.
- Taste for salt balance and adjust if needed—sometimes cheeses vary in salt levels. If too thick, thin slightly with a few drops of buttermilk, not milk, to maintain acidity.
- Use on crisp greens, chopped veggies, grilled chicken, or as a dip. If you must store leftovers, keep chilled tightly; dressing may thicken further. Let sit at room temp briefly before reusing.
Cooking tips
Don’t just dump all ingredients and call it done; integrate powders first with mayo and liquids until smooth—no grainy bits, no powder clouds. Food processor pulses help if you want quick smoothness but whisking by hand can be more controlled. Chill after blend—not optional. Dressing flavors need time to meld; cold dulls sharp tones, letting them develop. Watch dressing texture after chilling; if it stiffens too much, thin with buttermilk, not regular milk, to retain acidity. Before serving, whip dressing again—adds lightness, wakes up dormant pepper and cheese flavor pockets. Taste after chilling—you may want to tweak salt or acidity depending on cheese sharpness or milk creaminess. Dressing can be stored refrigerated for a few days, but always stir before each use. Avoid using water or whole milk for thinning; changes flavor and texture balance.
Chef's notes
- 💡 Mayonnaise base critical; homemade mayo or good store stuff avoids off-flavors. Buttermilk adds subtle acid and light thickness not from milk. Too thin? Drop more buttermilk slowly. Watch texture. Parmesan fresh grate best; pre-grated can melt flat with no bite. Black peppercorn crush coarse for crunch, powder dulls punch. Smoked paprika swaps Worcestershire—keep taste smoky but not sharp. Lemon juice at end brightens layers. Chill after mix; flavors wrestle less cold. Warmup and whisk before serving to reawaken aromas and smooth mouthfeel.
- 💡 Powders need integrating before liquids settle or lumps appear. Mix onion and garlic powders first with mayo until no grainy bits. Then fold liquids slowly to keep smooth. Food processor pulses help if speed matters; hand whisking gives control to keep some texture. Chill time 25-35 minutes best, any longer dulls sharpness. Stir again after rest to snap ingredients back into suspension. Parmesan flecks visibly suspended marks proper blend. If dressing stiffens too much in fridge, thin with buttermilk dropwise only; water or milk mess acidity and texture balance.
- 💡 If you lack red wine vinegar, white or apple cider vinegar works but shifts acidity and flavor profile. Use kosher salt for balance; table salt too sharp or dense. Smoked paprika adds whisper of smoke without overpowering umami like Worcestershire. Fresh garlic avoided here to keep seasoning subtle and reliable over chilling. Lemon juice last minute prevents fading bright citrus notes. Dressing holds a few days refrigerated; always stir each use or texture separates. Before storing, cover airtight or cling wrap to avoid drying or picking fridge odors.
- 💡 Crack peppercorns fresh just before use. Ground black pepper powder is easier but results in flat heat and no crunch. Crushing coarse adds bursts and textured peppery pop. Parmesan flavor strongest grated fresh wedge, pre-grated powders lose complexity and melt down. Buttermilk acid tang and thickness help dressing cling to leaves and meld flavors with deep layers. Chill essential; dressing smells muted hot but once cold, spices bloom slowly. Stir vigorously before serving to wake dressing; texture shifts semi-fluid, creamy with bits. Adjust salt at finish; cheeses vary.
- 💡 Whisking aggressively at final step wakes flavors dormant during chill. If dressing too thick, do not use water or whole milk; acidity breaks. Instead use buttermilk dropwise. Visual cues: flecks of cheese and pepper evenly dispersed indicate good integration. Use on greens, grilled meats, chopped veg, or as dip. Storage tight and cold; thickens more with time. Let rest room temp briefly to soften before reuse. Powder clouds or graininess signals poor mixing early. Patience for chilling yields deeper aromatic black pepper and mellow paprika notes.
Common questions
Can milk replace buttermilk?
Milk changes thickness and acidity. Buttermilk tang gives zing, helps dressing cling better. Milk thins without same flavor depth. If no buttermilk, thin with vinegar and milk mix but less reliable taste. Acid drives balance; remember that.
Why does dressing thicken too much in fridge?
Cold firms fats in mayo and buttermilk. Chill ups viscosity, sometimes too thick. Thin cocktails only with drops of buttermilk, water dilutes acid and flavor. Stir well again before use, texture shifts with warmth.
How to store leftovers?
Airtight container or cling wrap tight to keep moisture. Refrigerate promptly. Dressing lasts few days but separates slightly. Stir or whisk before each use to remix. Avoid freezer; emulsions break. Room temp briefly wakes flavor and softens texture like just made.
What if no red wine vinegar?
Apple cider vinegar close substitute, milder acidity and fruitier, white vinegar sharper and blistering. Adjust amounts for balance. Each vinegar type changes brightness and tang. Experiment small batches first to check flavor shifts.
