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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette 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 |
Directions:
1. Whisk together first 7 ingredients until blended. Add oil in a slow, steady stream, whisking until smooth.
2. 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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