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Sorghum Vinaigrette Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Sorghum Vinaigrette

This recipe goes with Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette

Southern Living NOVEMBER 2012

  • Yield: Makes 2 cups
  • Hands-on:5 Minutes
  • Total:5 Minutes

Ingredients

  • 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

Preparation

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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Sorghum Vinaigrette recipe

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