This recipe goes with Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette
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Total: 5 Minutes
- 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).
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