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.

Sorghum-Grain Mustard from a national-award-winning chef.

Ratio

Grain Mustard 8 mlSorghum 15 mlOlive Oil 60 mlCider Vinegar 30 mlSalt 1 ml

Ingredients

Grain Mustard — 1/2 Tbsp grain mustard (7.5 ml)
Sorghum — 1 Tbsp sorghum (15 ml)
Olive Oil — 1/4 cup EVOO (60 ml)
Cider Vinegar — 2 Tbsp cider vinegar (30 ml)
Salt — 1/4 tsp kosher salt (1.25 ml)

Method

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

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.

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?

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

Add to a jar