Sorghum-Dijon Vinaigrette

Name: Sorghum-Dijon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (160 ml)
Cuisine: American
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.

DRESSING · GREEN SALAD & FISH CAKES

In the published recipe, this is the dressing for fish cakes with green salad. The same recipe pairs it with Simple Tomato Sauce, the simple tomato sauce.

Mashama Bailey's sorghum-Dijon vinaigrette for fish cakes.

On the jar

SORGHUMDIJON

Method: shake
Yield: about ¾ cup
Ingredients: 7
Jar batch: 1.7× recipe

Add to a jar

Ratio

OLIVE OIL 120 mlCIDER VINEGAR 30 ml

Ingredients

Olive Oil1/2 cup EVOO (120 ml)
Cider Vinegar2 Tbsp apple cider vinegar (30 ml)
Shallot2 Tbsp minced shallot (20 g)
Sorghum2 tsp sorghum (10 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Salt1/2 tsp kosher salt (3 g)
Pepperpinch black pepper (0.3 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CIDER VINEGAR.
Add by count: ¾ SHALLOT.
Season to finish: SORGHUM (to taste), SALT (about ¾ tsp), PEPPER (about ¼ tsp), DIJON (about 1½ tsp).
Cap the jar and shake until emulsified.

Get Sorghum-Dijon Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 3 stars · 4 national awards

Sorghum-Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: SORGHUMDIJON
Simple Tomato SauceNATIONAL AWARD WINNEROn the jar: SIMPLE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
Dill Pickle VinaigretteNATIONAL AWARD WINNEROn the jar: DILL PICKLE

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.7× 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 Mashama Bailey / AP News (Samuelsson fish cakes salad) (published as “Sorghum–Dijon 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.

Add to a jar