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Peppercorn Dressing 2


3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoon lemon juice
3 1/2 to 4 tsp. coarsely cracked pepper
1 tsp. Worcestershire sauce
1 beef bouillon cube
4 tsp. warm water
pinch of salt
milk (optional)

Dissolve bouillon cube in warm water. Combine all ingredients (except milk) in medium bowl and whisk to blend. Put in tightly-lidded bowl and refrigerate three hours. Should keep for 10 days. If mixture is too thick, add a few drops of milk.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.