Creamy Peppercorn Dressing

• 1 tablespoon fresh coarse ground black pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons buttermilk
• 2 teaspoons Dijon mustard
• 2 teaspoons red wine vinegar
• 1 garlic clove, minced
• salt

1. Heat pepper and oil in small saucepan over low heat until faint bubbles appear.
2. Gradually simmer, swirling pan occasionally, until pepper is fragrant, about 8 minutes.
3. Remove from heat and cool to room temperature.
4. Whisk sour cream, mayonnaise, buttermilk, mustard, vinegar and garlic in bowl.
5. Gradually whisk in pepper mixture until incorporated.
6. Season with salt.
7. Dressing can be refrigerated in airtight container for up to 4 days.
8. This will make 1 cup of dressing, enough to dress 16 cups of lettuce.

fresh coarse ground black pepper, extra virgin olive oil, sour cream, mayonnaise, buttermilk, mustard, red wine vinegar, garlic, salt

Taken from www.food.com/recipe/creamy-peppercorn-dressing-326569 (may not work)