Dressing tickles taste buds


Last week, Phyllis H. Kneip of Towson, requested a creamy dressing similar to that served at the Perring Place restaurant. Michael Sean Sims, chef of Alexandra's Restaurant at the Turf Valley Hotel and Country Club in Ellicott City, sent us this delicious recipe.

Recipe finder

Alexandra's Pepper Parmesan Dressing

1 cup coarsely chopped white onion

3 to 4 cloves garlic

2 cups mayonnaise

1/2 cup sour cream

3 tablespoons balsamic vinegar

1 tablespoon plus 2 teaspoons white wine vinegar

3/4 tablespoon cracked black pepper

1/2 tablespoon ground black pepper

1 cup grated Parmesan cheese

1/2 cup grated Romano cheese

3/4 to 1 1/4 cups water, about

Puree onion and garlic in food processor. Set aside.

Mix all remaining ingredients, except water.

Mix onion and garlic mixture with salad dressing base. Add water as desired, using more water to make a thinner dressing and less water to make a thicker, almost dip-like dressing. Refrigerate for at least six hours before using.

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