Creamy Lemon–Black Pepper Dressing Recipe

Southern Living
Yield:
1 1/2 cups 
By Eddie Hernandez

This sweet-and-sour sauce with a peppery bite takes less than five minutes to make and is terrific over hot and cold vegetables or drizzled on a Guacamole Mini Taco. I also use this formula to dress Jalapeño Coleslaw.

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 tablespoon pickled jalapeños, finely chopped (optional)
  • 1/2 cup sugar
  • 1 1/2 teaspoons ground black pepper
  • pinch of salt

How to Make It

Place the mayonnaise a small bowl. Whisk in the flavor base ingredients. Taste and adjust the seasonings as desired. The dressing keeps, covered and refrigerated, for up to 1 week.

BLUE CORNMEAL–CRUSTED CHICKEN WITH MINT-JALAPEÑO DRIZZLE is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

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