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Parmesan peppercorn dressing is a zippy blend of savory Parmesan cheese and peppery heat that’s mellowed out with a creamy texture. It takes just 5 minutes to make, has 1 gram net carbs per serving, and there’s also a high-protein option.
I’m a condiment girl all the way. I like “the works” on top of hot dogs and burgers, blue cheese for my wings, whole grain honey mustard to dip pretzels in, and ketchup and/or hot sauce drizzled on eggs. For me, the dressing can make or break a salad!
And did you know that dressing on salad isn’t just for flavor? The healthy fats from salad dressing actually help our bodies absorb the nutrients from the vegetables. (Read more about how fat helps our bodies optimize nutrient absorption on WebMD, NPR, and American Heart Association.)
Instead of buying store-bought salad dressings, which are usually made with sugar, a lot of salt, preservatives, additives, and low-quality oil, I like to make my own dressing. This creamy Parmesan peppercorn dressing has a lovely balance of savory cheese and spicy peppercorn flavor, in a delicious, creamy base.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Sour cream – For rich tangy flavor and creamy texture.
- Heavy whipping cream – To add richness.
- Water – For the perfect pourable consistency. You can reduce the water if you want to make a thicker dressing or dip.
- Parmesan – Use freshly-grated Parmesan for the best flavor.
- Apple cider vinegar – Adds tangy flavor to punch up the dressing. Or use white wine vinegar instead.
- Garlic powder – For even more flavor, use 1 large clove of fresh crushed garlic.
- Salt and coarsely ground black pepper – To season the dressing. You can go heavier on the black pepper if you like!
Instructions & Storage
- Whisk together all ingredients to combine.
- Store in a glass jar in the fridge for up to 5 days.
High Protein Parmesan Peppercorn Dressing
For the high-protein version of this dressing, use plain Greek yogurt instead of sour cream, Fairlife milk instead of heavy cream, and omit the water.
Special Diet Friendly
As written, this creamy salad dressing is naturally gluten free, low carb, and keto friendly.
What is the Healthiest Salad Dressing?
There are two basic types of salad dressing, creamy and vinaigrette, each with endless variations. Both are easy to make at home, and have a variety of store-bought flavors available.
Vinaigrette has a base of oil and vinegar. Alternatively, creamy dressings have a base of mayo, cream, buttermilk, yogurt, or another creamy ingredient.
They can both be healthy or unhealthy depending on the ingredients.
What to Look Out For With Store-Bought Salad Dressings
When it comes to store-bought salad dressings, a few things to look out for are:
- Sugar content
- Sodium content
- Type of oil
- Other additives and preservatives
Because I want to avoid sugar and additives, minimize sodium, and choose a high-quality oil in my salad dressing, I usually opt for a homemade vinaigrette that contains only vinegar and oil.
Oil and Vinegar Salad Dressing (aka Vinaigrette)
A vinaigrette is an oil and vinegar salad dressing, and it’s very easy to make! I like to use raw unfiltered organic apple cider vinegar and extra-virgin olive oil to make vinaigrette, but you can use any type of oil and vinegar that pair well with the flavor profile of your salad.
For example, with a salad of strawberries, goat cheese, and spinach, a balsamic vinegar and extra-virgin olive oil vinaigrette would pair well. Alternatively, if you want a similar but slightly milder flavor profile, you can dress your salad with fresh lemon juice and oil.
Pro Tip: You can add other flavorings to your vinaigrette, such as salt, pepper, other spices, fresh herbs, mustard, honey, etc.
Vinaigrette Ratio
To make a vinaigrette, the ratio of oil to vinegar is typically 3 parts oil to 1 part vinegar. For example, 3 tablespoons olive oil to 1 tablespoon red wine vinegar. However, you can use any kind of oil and vinegar you like.
Does Oil and Vinegar Dressing Need to be Refrigerated?
If you make a salad dressing of only oil and vinegar, it does not need to be refrigerated. However, if you use lemon juice instead of vinegar, the dressing needs to be refrigerated. Additionally, if you add fresh herbs (such as parsley, thyme, basil, etc.) or fresh aromatics (like garlic, ginger, etc.), the dressing must be stored in the fridge.
Pro Tips
- Bump up the flavor of this dressing with minced fresh herbs, such as parsley, thyme, or oregano.
- Use fresh garlic for deeper, more intense garlic flavor.
- If you don’t have Parmesan on hand, you can substitute with Pecorino Romano or Asiago.
Frequently Asked Questions
This creamy salad dressing is great as a dressing or as a dip! Use it to dress leafy green salads, pasta salads, and potato salads, or toss it with shredded cabbage to make coleslaw (or Brussels sprout slaw). It’s also delicious as a dip for crispy chicken cutlets, chicken fingers, French fries, zucchini fries, and raw vegetables (like carrot, celery, bell pepper, broccoli, etc.)
Absolutely! In this dressing, you can replace the heavy whipping cream with the same amount of half and half for a dressing that’s a touch lighter.
More Creamy Homemade Salad Dressing Recipes
- Creamy Italian Dressing
- Low Carb Honey Mustard
- Low Carb Ranch Dressing
- Original Caesar Salad Dressing
- The Best Creamy Blue Cheese Dressing
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Parmesan Peppercorn Dressing Recipe
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Ingredients
- 3/4 cup sour cream or plain Greek yogurt
- 4 tablespoons heavy whipping cream
- 4 tablespoons water
- 4 tablespoons freshly-grated Parmesan cheese
- 1 tablespoon apple cider vinegar
- 3/4 teaspoon garlic powder or 1 large clove crushed fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Instructions
- Whisk together all ingredients to combine.
- Store in a glass jar in the fridge for up to 5 days.
Notes
- Net Carbs: 1 gram per 2 tablespoon serving
- Recipe Yield and Serving Size: This recipe makes about 1 1/3 cups total; each serving is 2 tablespoons for total of about 10 servings.
- Serving Suggestions: Use this dressing on green salads, coleslaw, and pasta salads, and as a dip for veggies and grilled chicken.
- Customize It: Bump up the flavor of this dressing with minced fresh herbs, such as parsley, thyme, or oregano.
- High Protein Version: For the high-protein version of this dressing, use plain Greek yogurt instead of sour cream, Fairlife milk instead of heavy cream, and omit the water.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on June 3, 2019 and updated on June 20, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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This was a delicious salad dressing and it definitely makes eating salad a joy! Making it a staple in my fridge! Can’t wait to try it in coleslaw.