Makes 1 cup
1 tsp Bourbon Smoked Salt
½ tsp Bourbon Smoked Pepper
2 tsp Dijon mustard
2 Tbsp Bourbon Barrel Aged Sorghum
¼ cup apple cider or sherry vinegar or lemon juice
¾ cup olive or canola oil
Method:
Combine ingredients into a jam jar or small bowl. Close the lid and shake vigorously until emulsified or whisk until well combined. Shake or stir well right before serving. Leftover vinaigrette keeps for 2 weeks in the refrigerator.
* Use for Kentucky Bibb Salad.
Recipes
Sorghum Vinaigrette Dressing
