The First Bite That Changed Everything
I still remember my first steakhouse salad. The creamy dressing clung to crisp lettuce, with bold pepper and tangy cheese. Each bite made me crave more. Ever wondered how to bring that magic to your kitchen? This dressing does it. It’s rich, zesty, and just salty enough. Try it once, and you’ll never go back to bottled stuff. What’s your favorite salad memory? Share it below!My Messy (But Delicious) First Try
My first batch was a comedy of errors. I used pre-grated parmesan—big mistake. It clumped up like wet sand. Then I added too much pepper, making it fiery. But guess what? It still tasted amazing. Home cooking isn’t about perfection. It’s about joy, even in the flops. Now I laugh while I whisk. Have you ever salvaged a kitchen disaster? Tell me your story!Why This Dressing Works
– The parmesan melts into the mayo, creating a velvety base. – The pepper and vinegar cut through richness, balancing each bite. Which flavor combo surprises you most? Is it the Worcestershire’s umami or the lemon’s bright zing? I’d love to hear your take. This dressing proves simple ingredients can shine.A Dip Into History
This style of dressing nods to classic steakhouse fare from 1950s America. Chefs wanted bold flavors to stand up to hearty meats. *Did you know?* Some versions use buttermilk, but whole milk keeps it extra creamy. It’s a small twist with big taste. Would you try it as a veggie dip too? Vote yes or no in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Mayonnaise | 1 cup | |
| Whole milk | 1/4 cup | |
| Parmesan cheese | 1/4 cup | freshly and finely grated |
| Ground black pepper | 1 tablespoon | |
| Red wine vinegar | 2 tablespoons | |
| Onion powder | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Coarse Kosher salt | 1 teaspoon | |
| Worcestershire sauce | ½ teaspoon | |
| Lemon juice | 1/4 teaspoon |
How to Make Creamy Parmesan Peppercorn Dressing
Step 1 Grab a small bowl or food processor. Add mayo, milk, and grated parmesan. Whisk or blend until smooth. (Hard-learned tip: Freshly grate the parmesan—it melts better than pre-shredded.)
Step 2 Toss in black pepper, vinegar, onion powder, and garlic powder. Mix well. Taste and adjust salt if needed. *Fun fact: Red wine vinegar adds a tangy kick without overpowering.*
Step 3 Stir in Worcestershire sauce and lemon juice. Cover the bowl. Chill for 30 minutes to let flavors meld. What’s your go-to salad topping? Share below!
Cook Time: None Total Time: 35 minutes Yield: 12 servings Category: Dressing, Condiment
3 Twists on This Dressing
Spicy Kick Add 1/2 teaspoon cayenne or a dash of hot sauce. Perfect for buffalo chicken salads.
Herb Lover’s Mix in 1 tablespoon chopped fresh dill or parsley. Brightens up grilled veggie salads.
Smoky Bacon Fold in 2 tablespoons crumbled cooked bacon. Ideal for wedge salads or baked potatoes. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Drizzle over a classic steakhouse salad with romaine, tomatoes, and croutons. Try it as a dip for roasted potatoes. Pair with a crisp lager or sparkling water with lemon. Both cut through the richness nicely. Which would you choose tonight?
Storage Tips for Creamy Dressing
Keep this dressing fresh in the fridge for up to 5 days. Stir well before using—it may thicken when cold. Freezing isn’t ideal; dairy can separate. *Fun fact*: I once forgot a batch for 2 weeks—still smelled fine! Batch-cook note: Double the recipe for meal-prep salads. Why this matters: Fresh dressing beats store-bought every time. Ever tried freezing dressings? Share your wins (or fails)!Fix Common Dressing Problems
Too thick? Add milk, 1 teaspoon at a time. Too runny? Extra parmesan helps. Not tangy enough? A splash of vinegar fixes it. Why this matters: Small tweaks save a meal. My niece once over-peppered hers—we added mayo to balance. What’s your go-to kitchen save?Your Dressing Questions Answered
Q: Can I make this gluten-free?
A: Yes! Swap Worcestershire for a gluten-free brand.
Q: How far ahead can I prep it?
A: Make it 2 days early—flavors deepen.
Q: Any mayo swaps?
A: Greek yogurt works but tastes tangier.
Q: Can I halve the recipe?
A: Absolutely—just whisk in a smaller bowl.
Q: What salads pair best?
A: Try it on wedge or spinach salads.
Wrapping Up
This dressing turns simple greens into something special. Share your creations with me!Tag @SpoonSway on Pinterest so I can cheer you on. Happy cooking! —Sarah Cooper.
Creamy Parmesan Peppercorn Dressing for Steakhouse Salads
Description
A rich and tangy dressing perfect for steakhouse-style salads.
Ingredients
Instructions
- Whisk together the 1 cup mayonnaise, 1/4 cup whole milk, 1/4 cup parmesan cheese freshly and finely grated, 1 tablespoon ground black pepper, 2 tablespoons red wine vinegar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon coarse Kosher salt, ½ teaspoon Worcestershire sauce, 1/4 teaspoon lemon juice in a small bowl or in a food processor.
- Cover and chill for 30 minutes before serving over your favorite salad or use as a dipping sauce.
Notes
- For best flavor, let the dressing chill for at least 30 minutes before serving.
Dressing, Salad, Parmesan, Peppercorn, Creamy