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

How to Make It

Step 1

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

Step 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

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