The star of this delicious salad dressing is the sorghum grown and produced by Lucy Breathitt in Woodford County, who calls it “Woodford Gold.” It is a perfect complement to the flavor notes in Woodford Reserve Bourbon.
Although this dressing will separate after standing, a quick shake in a jar with a tight-fitting lid will bring it back together. Any leftover dressing will keep in the refrigerator for several weeks.
Ingredients
SERVINGS: 2.5 cups
- 1 cup malt vinegar
- 1 scant tablespoon salt
- ½ teaspoon paprika
- Dash Crystal hot sauce (or other Louisiana-style hot sauce)
- 1 tablespoon grated onion
- 10 tablespoons Kentucky sorghum
- ¼ cup Woodford Reserve Bourbon
- 1 cup blended oil (mixture of olive oil and vegetable oil)
Instructions
In a large bowl, whisk together vinegar, salt, paprika, hot sauce and grated onion. Warm sorghum in microwave on medium power, then stir into the vinegar mixture along with the bourbon. Add oil slowly and whisk to blend. Store in glass jar with tight-fitting lid.
