Sorghum Grain Mustard Vinaigrette

Name: Sorghum Grain Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: American
Ingredients: 1/2 Tbsp grain mustard (7.5 ml) Grain Mustard; 1 Tbsp sorghum (15 ml) Sorghum; 1/4 cup EVOO (60 ml) Olive Oil; 2 Tbsp cider vinegar (30 ml) Cider Vinegar; 1/4 tsp kosher salt (1.25 ml) Salt

Independent adaptation of a publicly published Hugh Acheson recipe. Not affiliated with, sponsored by, or endorsed by Hugh Acheson.

DRESSING · PORK & SOUTHERN GRAIN SALADS

In the published recipe, this is the dressing for roasted pork tenderloin.

Hugh Acheson's sorghum mustard vinaigrette for roast pork.

On the jar

SORGHUM-GRAI

Method: shake
Yield: about ½ cup
Ingredients: 5
Jar batch: 2.6× recipe

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Ratio

OLIVE OIL 60 mlCIDER VINEGAR 30 mlGRAIN MUSTARD 8 ml

Ingredients

Grain Mustard1/2 Tbsp grain mustard (7.5 ml)
Sorghum1 Tbsp sorghum (15 ml)
Olive Oil1/4 cup EVOO (60 ml)
Cider Vinegar2 Tbsp cider vinegar (30 ml)
Salt1/4 tsp kosher salt (1.25 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CIDER VINEGAR, GRAIN MUSTARD.
Season to finish: SORGHUM (to taste), SALT (about ¾ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 national award

Sorghum Grain Mustard VinaigretteNATIONAL AWARD WINNEROn the jar: SORGHUM-GRAI
Dill Pickle VinaigretteNATIONAL AWARD WINNEROn the jar: DILL PICKLE
Simple Jar VinaigretteNATIONAL AWARD WINNEROn the jar: SIMPLE JAR
Basic VinaigretteNATIONAL AWARD WINNEROn the jar: BASIC

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Provenance

Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.

Originally published as Sorghum-Grain Mustard Vinaigrette.

Adapted from a Hugh Acheson recipe (Hugh Acheson / CBS The Dish (roasted pork tenderloin)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.6× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hugh Acheson / CBS The Dish (roasted pork tenderloin) (published as “Sorghum-Grain Mustard Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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