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
Whisk together first 7 ingredients until blended. Add oil in a slow, steady stream, whisking until smooth.
Brought to the table by chef Ouita Michel of Holly Hill Inn and Woodford Reserve Distillery (Sweet, Sweet Sorghum cookbook by Rona Roberts).