During a recent trip to Louisville, Kentucky I had the opportunity to spend some time with Chef Whitney Fontaine, and learn how to cook some pretty tasty stuff with bourbon. For our class, where we also learned how to make this delicious bourbon peach cobbler, we used Cooper’s Craft, a new bourbon from Brown-Foreman that honors its Coopers, the people who hand-build the barrels that are used to age its brands.
I’d seen bourbon used in desserts a ton before, but one place I hadn’t seen it is a salad. This bourbon sorghum vinaigrette is delicious, with just the right hint of bourbon to give it a great flavor without being overpowering. Want to give it a try yourself? Here’s how to make it. This recipe is for one cup. Scale things up or down depending on how much you’d like to make.
Ingredients:
¼ cup sorghum
¼ cup white balsamic vinegar
2 Tbs bourbon
1 Tbs Dijon mustard
1 tsp shallot, grated
½ tsp salt
¼ tsp black pepper
¼ cup olive oil
¼ cup vegetable oil
Directions: Whisk together the first 7 ingredients until well blended. Slowly drizzle in oils, whisking continuously until fully incorporated. Adjust seasoning as desired.