Parmesan Peppercorn Dressing (Dr. Gourmet)

By Hklbrries

This recipe can be multiplied by 2,3. Keeps well for about 4 days in the fridge.

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Special Diet Information

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Coumadin® (Warfarin)- This recipe is safe for Coumadin (warfarin) users.

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Lactose - Avoid this recipe if you are lactose intolerant.

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Sodium - This is a low sodium recipe.

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GERD / Acid Reflux - This recipe contains GERD triggers and those with GERD may wish to avoid it.

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Gluten Sensitivity - This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.

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The refrigerator light goes on... The easiest recipes are always the best. Two essential flavors in my kitchen – pepper and Parmigiano together in a rich creamy dressing that takes only a few seconds to make. This dressing is great on salad but is wonderful for sandwiches and wraps!

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You do have to use the real thing in this recipe. Cheap imitation Parmigiano won’t have the rich flavor that makes this dressing.

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Parmigiano-Reggiano: Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

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Parmesans have about 9 grams of fat per ounce. This is moderate for
cheese. Good parmesans have such a fine flavor you don’t need much.

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1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol