This Creamy Peppercorn Dressing is perfect for your next green salad, whether served as a side dish or loaded up as a main entree. The buttermilk base gives it a tangy flavor and smooth, creamy texture. Save this recipe for the next time you’re craving some fresh greens (or a juicy steak)!
I’m not shy about my love for salads. From sharing under the hashtag #SaladsThatDontSuck to compiling every satisfying salad recipe I can get my hands on, I love them!
But back in the day (the dark, dieting days, that is) I wouldn’t be caught dead with a creamy salad dressing. When I was training to become a registered dietitian, we were still in the “low fat, no fat everything” era. Let’s have a moment of silence for all the sad, boring salads that couldn’t live up to their full potential.
Because I’m telling you, a creamy salad dressing is hands down one of the best ways to instantly improve your salad game. I’ve been on a kick with my Easy Homemade Caesar Salad Dressing, putting it on everything from side salads to massaged kale salads to pasta salads. I even made a version of beans and toast using my homemade dressing!
But I’m not a one-trick pony when it comes to dressing my salads to the max!
So I’m really excited to show off my Homemade Creamy Peppercorn Dressing recipe. I first came up with this mix a couple of years ago. But I never got around to sharing it on the blog until now. It’s the perfect pairing for my Kale and Brussels Sprout Salad!
Why You’ll Love This Recipe
- The buttermilk base is tangy, smooth, and so easy to load up with intense pepper flavor.
- You can quickly prep it ahead of time and let it sit until you’re ready to serve, giving the flavors time to meld together.
- Use as much or as little as you like for your salad, then save leftovers for sandwiches, wraps, or as a veggie dip.
And while I have absolutely nothing against a store-bought dressing, I think DIY homemade salad dressings are worth a try. It’s true, the convenience of a pre-made dressing can’t be beat but the flavor in a fresh version is unmatched.
Let’s get started!
Creamy Peppercorn Dressing Ingredients
- Buttermilk
- Sour cream
- Mayonnaise. I use kewpie mayo for almost everything, and this is no exception. It’s a Japanese-style mayonnaise made with egg yolks and MSG for a super rich, savory flavor.
- Apple cider vinegar. You can also use something like white wine vinegar or champagne vinegar if that’s what you already have or prefer to use.
- Worcestershire sauce. This adds a little funky flavor, so don’t skip it! But I totally understand not wanting to spring for a whole bottle for such a small amount. You can swap an equal amount of soy sauce, fish sauce, or miso paste for a similar effect (just slightly less sweet).
- Coarse sea salt
- Cracked black pepper
Be sure to also grab your favorite salad greens and other ingredients to build your side dish or main meal when you’re done! You’ll also want an airtight container or a jar with a tight-fitting lid for storing leftovers in the fridge.
Note that I have not tested this recipe with non-dairy alternatives. However, I’ve tried Greek yogurt in place of the sour cream and it worked fine. I just prefer the flavor of sour cream instead.
And, while some other creamy peppercorn dressing recipes might call for cottage cheese, I skip it. Not because I don’t like cottage cheese (I do, and it’s really building quite the comeback story). But when I’m trying to make my own dressing and get a meal on the table, I just don’t think it’s worth it to drag out the food processor or blender.
How to Make a Creamy Peppercorn Dressing
For equipment, all you need are measuring cups and spoons plus a small bowl and fork or whisk. This creamy peppercorn dressing recipe comes together in no time!
First, measure out your ingredients into a mixing bowl. I like to use coarse-ground pepper for convenience, but sometimes I’ll take the time to crack some whole peppercorns. You can use a mortar and pestle, pepper grinder, or simply place them in a bag and crushed with a rolling pin. Just be sure to crush somewhat evenly; it doesn’t all need to be the same size but you don’t want large pieces of peppercorn which could throw off the flavor perception. Or crack a tooth!
Next, use a fork or whisk to stir everything together. It should have a very smooth, creamy texture. If needed, you can add a little buttermilk to thin it out.
Personally, I think it’s already a pretty thin dressing by creamy salad dressing standards. So if you prefer it to be more thick, reverse the ratios of buttermilk and sour cream for a similar flavor but thicker texture.
That’s it! You just made your own dressing in less than five minutes. All that’s left to do is decide which delivery vehicle you’ll use to load up on all that creamy peppercorn flavor!
Serving Suggestions
There’s little to no chance you’ll mess this up. Just toss with your favorite salad ingredients, load it onto a fork, and enjoy every satisfying bite! This is one of my favorite salad dressing recipes because you can easily use it for so much more than just salads.
But I know it feels chaotic to cook without a recipe sometimes. And don’t worry, I got you covered!
For starters, you need to try my Kale and Brussels Sprout Salad. That’s the original pairing for this creamy dressing. But after that, try these options:
- Replace the Caesar dressing on this 5-Ingredient Massaged Kale Salad or Crave-worthy Side Salad.
- Serve your side salad with a cozy, comfort food main dish like my Ground Beef Stroganoff or Great Northern Bean Soup with Barley. I can also picture this working so well with a juicy steak or pork chop off the grill!
- Drizzle over roasted potatoes or hearty vegetables like Brussels sprouts or broccoli
- Smear on toasted bread or a hoagie bun for roast beef sandwiches (sort of inspired by prime rib)
Any other tasty ideas coming to mind? Drop them in the comments and let me know, and check out the full recipe below!
Creamy Peppercorn Dressing
Equipment
- measuring cups and spoons
- small mixing bowl
- fork or whisk
- pepper grinder, or plastic bag and rolling pin
Ingredients
- 1/2 cup buttermilk, or 1/2 cup half & half + 1/2 tbsp lemon juice
- 1/4 cup sour cream
- 2 tbsp regular mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp cracked black pepper, coarse grind
- 1/2-1 tsp Worcestershire sauce, to taste
- 1/4 tsp kosher salt
Instructions
- Prepare a clean container with a tight fitting lid.
- Measure and mix all ingredients in a small bowl. Use a fork or whisk to combine until smooth and creamy. Adjust flavor as needed with additional salt, pepper, or Worcestershire sauce.
- Transfer to the storage container and refrigerate until ready to serve.
Notes
Nutrition
As always, thanks for taking time to check out the Street Smart Nutrition blog. While you’re here, browse through my recipes or learn more about gentle nutrition.
And be sure to follow along on social media and YouTube for new recipes, nutrition myth busting, and more. Cheers to more fearlessly nourishing meals!
Questions & Reviews
Great recipe! I was looking for one without Ranch of Cheese and this worked out well!
Hi there! I’m trying to recreate a manchego peppercorn crema salad dressing that a local Mexican restaurant uses, and I came across your recipe. It seems like the perfect base for it, but I’m just wondering how you might suggest modifying the recipe to incorporate the manchego cheese and whether or not you’d recommend leaving out the worchestershire sauce to change up the flavor profile. The other components of this salad are corn, black beans, red bell pepper, jalapeno, fajita chicken and avocado. Thanks so much for any advice!
Hi Kelly! That dressing you described sounds delicious, as does the salad! If it were me, here’s what I would try: swap the apple cider vinegar for lime juice (fresh or bottled would work) and use a slightly smaller amount of the worchestershire sauce. That’s what gives it a salty, savory flavor so you probably don’t want to skip it entirely. However, you can also use soy sauce for a similar effect even though neither is a core ingredient for Mexican cuisine. As for the manchego, you could grate it to a very fine texture (similar to grated parmesan in a Caesar dressing). Just be aware this could make the dressing very thick and paste-like so you may need to thin it out to get the right consistency. If you have crema, you could also use that in place of the buttermilk + sour cream.
All that to say, there are many options to modify! Without tasting the restaurant version it’s hard for me to say what would work best but I hope this gives you a helpful starting point. Good luck with your replication efforts!