Peppercream Dressing

From Best Recipes from New England Inns

Miscellaneous Recipes | Sauces, Salad Dressings Recipes

Yield: Makes about 8 cups

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

• 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

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.

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