- 6 quarts mayonnaise
- 2 quarts half-and-half cream
- 3/4 cup coarsely ground pepper
- 1/3 cup thinly sliced green onions
- 1/4 cup salt
- 2 tablespoons white pepper
- 2 tablespoons hot pepper sauce
- 1 tablespoon Worcestershire sauce
- Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate. Yield: about 2 gallons.
Originally published as Pepper Salad Dressing in Taste of Home April/May 1999, p54
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