Wonderful on tossed salads but also great on steamed vegetables or baked potatoes. It must sit for at least 24 hours before using. –Town Farms Inn, Middletown, Connecticut
Yield:
Makes about 8 cupsIngredients
1/2 gallon heavy mayonnaise
1/6 cup cider vinegar
2-1/2 tablespoons Accent
4 ounces grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic oil
1/4 small onion
1/8 cup whole peppercorns
Juice from 1/2 lemon
Instructions
Combine first 7 ingredients in large container. Puree onion, peppercorns, and lemon juice and stir into mayonnaise mixture, blending well. Cover and refrigerate 24 hours.
