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Sorghum Vinaigrette

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 5 mins
Total time 5 mins
Yield Makes 2 cups


  • 1/2 cup sorghum syrup
  • 1/2 cup malt or apple cider vinegar
  • 3 tablespoons bourbon
  • 2 teaspoons grated onion
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon hot sauce
  • 1 cup olive oil

How to Make It

  1. Whisk together first 7 ingredients until blended. Add oil in a slow, steady stream, whisking until smooth.

  2. Brought to the table by chef Ouita Michel of Holly Hill Inn and Woodford Reserve Distillery (Sweet, Sweet Sorghum cookbook by Rona Roberts).

Sweet, Sweet Sorghum cookbook by Rona Roberts. Holly Hill Inn and Woodford Reserve Distillery