So we got this collection of spices from my Great-Aunt Yvonne for our wedding. One of which I stuck in the back of the pantry and promptly forgot about.
Yesterday, I – for whatever reason – remembered the one jar for Creamy Peppercorn Dressing Base. After I read the directions and checked the fridge, I realized we did, indeed, have everything in stock. HUZZAH!!
I’ve made vinaigrettes before, like all the time, actually, but not a creamy salad dressing. This was SUPER DUPER easy too. MY kind of recipe.
You mix 1 Tablespoon of the mix (which happens to consist of black pepper, salt, sugar, minced garlic, thyme and minced parsley. You could totally make that yourself. Totally).
So you mix 1 Tablespoon of the herb mix into 2 Tablespoons of water and let them stand for 5 minutes. Then you mix in a 1/2 cup of Mayo and 1/2 cup of Sour Cream and serve!
The 7 year old liked it at first, then found it a touch spicy.
C and I LOVED it – even using it as a topping for our cheese ravioli! That, by the way, freaking ROCKED.
I’m totally doing THAT again.
Creamy Peppercorn Dressing by Penzeys Spices
1 Tablespoon Spice Mix
2 Tablespoons Water
1/2 cup Mayonaise
1/2 cup Sour Cream **I used the full fat version. Feel free to use whatever you have on hand. Let me know how it tastes, ok?
1- Mix 1 Tablespoon of dried herbs into 2 Tablespoons of water. Let it sit for 5 minutes.
2- Stir the mayo and sour cream into the rehydrated herbs and mix well. Taa Daa! Done!
We used this as both a salad dressing AND a pasta topping. Both were REALLY REALLY good.
Like seriously good.
Oh – and I calculated this to be 2 points+ per Tablespoon. In case you wanted to know.