Bourbon Sorghum Vinaigrette is a tangy-sweet southern salad dressing that tastes fantastic on greens. This Kentucky-style vinaigrette is a breeze to whip up with a little sorghum, bourbon, apple cider vinegar, mustard, and oil.
Bourbon Sorghum Vinaigrette tastes great over all kinds of salads and works well with fall salads that have apples or pears and pecans with some goat cheese or feta cheese. To make a whole meal, slice some grilled steak and add it to the salad.
Since Sorghum and bourbon are two prevalent ingredients in Kentucky recipes, this is a great salad dressing to serve at a Kentucky Derby party.
What is Sorghum?
Sorghum used to be a popular sweetener in the south and famous southern chef’s like Ted Lee and Sean Brock have helped it be rediscovered. It is similar to molasses with a dark, rich color and a taste that is a little milder and sweeter than molasses.
Sorghum is a cereal grain that is not only turned into a sweetener, but is used to feed livestock and is turned into ethanol. It can also be ground into a gluten-free flour.
Kentucky and Tennessee lead the way in sorghum production.
In addition to being used in baked goods, dressings, and marinades, sorghum also tastes great drizzled on pancakes or biscuits.
Sorghum can be difficult to find but you can order it online.
Bourbon Sorghum Vinaigrette
- 1 tablespoon bourbon
- 1 tablespoon sorghum
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup light flavored olive oil
- salt and pepper to taste
- Place all ingredients in a mason jar and shake vigorously.
- Alternately, you can whisk the ingredients together in a bowl.
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