Sorghum-Dijon Vinaigrette

Name: Sorghum–dijon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: French Classic
Ingredients: 1/2 cup EVOO (120 ml) Olive Oil; 2 Tbsp apple cider vinegar (30 ml) Cider Vinegar; 2 Tbsp minced shallot (20 g) Shallot; 2 tsp sorghum (10 ml) Sorghum; 1 tsp Dijon (5 ml) Dijon Mustard; 1/2 tsp kosher salt (3 g) Salt; pinch black pepper (0.3 g) Pepper

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

Sorghum–dijon from a national-award-winning chef.

Ratio

Olive Oil 120 mlCider Vinegar 30 mlSorghum 10 mlDijon Mustard 5 ml

Ingredients

Olive Oil — 1/2 cup EVOO (120 ml)
Cider Vinegar — 2 Tbsp apple cider vinegar (30 ml)
Shallot — 2 Tbsp minced shallot (20 g)
Sorghum — 2 tsp sorghum (10 ml)
Dijon Mustard — 1 tsp Dijon (5 ml)
Salt — 1/2 tsp kosher salt (3 g)
Pepper — pinch black pepper (0.3 g)

Method

Pour to the lines in order (bottom → top): Olive Oil, Cider Vinegar, Sorghum, Dijon Mustard.
Add finishing notes: Shallot, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Mashama Bailey works in Port City Southern / African American at The Grey; credentials include James Beard Outstanding Chef 2022 (The Grey, Savannah); James Beard Best Chef: Southeast 2019.

Originally published as Sorghum–Dijon Vinaigrette.

Adapted from a Mashama Bailey recipe (Mashama Bailey / AP News (Samuelsson fish cakes salad)).

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mashama Bailey / AP News (Samuelsson fish cakes salad) (published as “Sorghum–Dijon Vinaigrette”). Full citation lives in Provenance.

Add to a jar