Parmesan Pepper Dressing Recipe – Tangy Homemade Salad Dressing with Garlic & Lemon
This Tangy Parmesan Pepper Dressing is a bold and flavorful twist on classic creamy dressings. Made with freshly grated parmesan, cracked black pepper, lemon juice, garlic, and olive oil, it delivers a zesty kick with a smooth, velvety texture. Perfect for drizzling over crisp salads, tossing with roasted vegetables, or serving as a dip for breadsticks and crudités, this dressing is versatile and easy to whip up in minutes. It’s a must-have recipe for anyone who loves tangy, cheesy flavor with a peppery punch.
Equipment
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Airtight jar or container
Ingredients
- ½ cup mayonnaise, yogurt, or buttermilk
- ½ cup freshly grated Parmesan cheese
- 1–2 tsp freshly cracked black pepper
- 1–2 tbsp vinegar or lemon juice
- 1 clove garlic, minced (optional)
- 1 tsp Dijon mustard (optional)
- Salt to taste (use sparingly)
- Fresh herbs (parsley or basil, optional)
Instructions
- Base: In a bowl, whisk together mayonnaise, yogurt, or buttermilk until smooth.
- Add Cheese: Gradually whisk in Parmesan until fully incorporated.
- Season: Add freshly cracked black pepper, starting with 1 tsp and adjusting to taste.
- Tanginess: Stir in vinegar or lemon juice, tasting as you go.
- Optional Add-ins: Mix in garlic, Dijon mustard, or herbs for extra flavor.
- Adjust: Taste and balance seasoning. Add salt only if needed.
- Chill: Transfer to an airtight jar and refrigerate for at least 30 minutes before serving.
Notes
- Lighter version: Use Greek yogurt for tang and fewer calories.
- Vegan option: Replace Parmesan with nutritional yeast and use plant-based mayo/yogurt.
- Storage: Keeps 5–7 days in the fridge. Shake or stir before serving.
- Avoid freezing: Texture will break.
- Tip: Always use freshly grated Parmesan and freshly cracked pepper for best flavor.