Food
Peppercream Dressing
By Yankee Magazine|Sep 17 2008|
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 cups
Ingredients
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.
