PANTRYFLEX

On the jar: Glassyard Sorghum–dijon

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Glassyard Sorghum-Dijon

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Olive Oil 120 ml, Cider Vinegar 30 ml, Sorghum 10 ml, Dijon Mustard 5 ml
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

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

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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)).

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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.

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