Parmesan Peppercorn Dressing

Parmesan peppercorn dressing in a wide mouth mason jar. Spoon in the jar slightly lifting a spoonful.

Mix up your salad game with this creamy Parmesan Peppercorn Dressing. It’s packed with cheesy peppery goodness.

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I have nothing against a store-bought dressing, there are several I love and buy regularly. But salad dressing is so simple to make at home and taste so fresh and delicious. Plus, it takes literally minutes to pull together.

This creamy parmesan peppercorn dressing is slightly tangy, nutty from the parmesan cheese and super peppery. It’s delicious on fresh salads or as a dipping sauce.

If you like ranch dressing, I think you are going to love this one.

Salad of romaine, cucumbers, carrots, halved cherry tomatoes and croutons drizzled with parmesan peppercorn dressing.

Ingredients for Parmesan Peppercorn Dressing

  • Mayo: I recommend full fat mayo for this recipe. It gives the best flavor. If you use a low fat option, it may seperate.
  • Sour cream: Adds more creaminess to the dressing and also some tang.
  • Buttermilk: Thins out the dressing and provides tanginess.
  • Red wine vinegar: Adds some acid to the dressing to help balance out all the flavors. If you don’t have red wine vinegar you can use white vinegar or apple cider vinegar instead.
  • Worcestershire sauce: Just a little will add some richness and umami to the dressing.
  • Fresh cracked peppercorns: Set your pepper grinder to the coarsest setting and crack 1 to 2 tablespoons of fresh pepper. Add a tablespoon, taste then add more until you reach the desired spice level. I liked it at 1 1/2 tablespoons.
  • Parmesan: Fresh grated will give you the best flavor.
  • Garlic powder: To provide garlic flavor without the crunch of fresh garlic.
  • Kosher salt
Spoon lifting peppercorn dressing out of a wide mouth mason jar.

How To Make Parmesan Peppercorn Dressing

It couldn’t get easier to make this dressing. Throw everything in a bowl and whisk it well.

Store in the refrigerator in an airtight container for up to 1 week. I like to keep my dressings in wide mouth mason jars.

This dressing tastes best if it has some time to chill in the refrigerator before serving. Chill for 30 minutes or more (if you have the time).

Serve over your favorite salad (like my chicken club salad) or as a dip to carrot sticks. Or for your chicken tenders, midwest #ope.

Straight down shot of salad topped with parmesan peppercorn dressing.

More Dressing Recipes

Straight down shot of parmesan peppercorn dressing.
Parmesan peppercorn dressing in a wide mouth mason jar. Spoon in the jar slightly lifting a spoonful.
4.17 from 6 votes

Parmesan Peppercorn Dressing

Mix up your salad game with this creamy Parmesan Peppercorn Dressing. It's packed with cheesy peppery goodness.
Prep Time5 minutes
Course: Salad
Cuisine: American
Keyword: parmesan peppercorn dressing
Yield: 1 cups
Author: Meghan Payne-Hensley


  • 1 cup mayo
  • 1/2 cup sour cream
  • 1/3 cup buttermilk
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1 to 2 Tablespoon freash coarse cracked pepper, depending on preference
  • 1/2 teaspoon garlic powder
  • 1/2 cup fresh grated parmesan


  • Add all ingredients to a bowl and whisk together. Cover with plastic wrap or place in an airtight container. Chill for 1 hour. If you don't have time, it's still delicious right away. Keep up to 1 week.

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One comment

  1. 5 stars
    Excellent dressing. Just enough tang from the buttermilk and sour cream and enough Parmesan for my taste! Thank you for this. Will make this often.

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