If you’ve ever dined at The Dabney in Washington D.C., you already know the kind of meal that stays with you long after the last bite. We’ve celebrated many birthdays there, and somehow every visit feels just as special as the first. The food is always exceptional, but there are a few staples that truly define the experience: that iconic catfish sandwich, the freshly baked and grilled ciabatta bread that’s still warm when it hits the table… and of course, the sorghum butter.

It’s simple yet luxurious; creamy, sweet, and beautifully balanced. This Whipped Sorghum Butter recipe is my ode to The Dabney’s Southern charm, and it’s one of those little luxuries you can easily recreate at home.

So, What Is Sorghum?

Sorghum is one of the world’s oldest grains, an ancient cereal grass that’s been grown for over 4,000 years. When it’s pressed and boiled down, it becomes sorghum syrup (sometimes called sorghum molasses), a natural sweetener beloved in Southern cooking.

It looks similar to molasses but has a milder, more nuanced flavor; less bitter, more caramel-like, with warm notes of toffee and spice. It’s rich in minerals like iron, calcium, and magnesium, and unlike refined sugar, it retains its natural nutrients.

Farmers in the American South have used sorghum for generations, both as a sweetener and a staple crop, and once you taste it, you’ll understand why. It’s deep, earthy, and beautifully complex, the perfect match for creamy butter.

A Butter Worth Celebrating

For the best results, use European-style butter, it has a higher fat content (82–85%) and less water, creating a silkier texture and richer flavor.

And if you ever come across Maison Bordier butter (made in Brittany, France, using traditional wooden paddles), it’s a life-changing experience. I’m lucky that my local shop, Arrowine & Cheese in Arlington, VA, occasionally imports it, truly worth hunting down.

My Favorite Tools & Ingredients

European-style butter
Pure sorghum syrup (look for Muddy Pond or local small-batch brands)
High-quality vanilla bean paste
Butter crock for serving
KitchenAid stand mixer using the whisk attachment
French butter spreaders or these super cute Resin Spreaders for a fun splash of color!

Serving Tips

Whipped sorghum butter is one of those recipes that instantly elevates any table. Serve it:

With warm buttermilk biscuits or crusty bread
On roasted fall vegetables like carrots, squash, or sweet potatoes
Melted over pancakes or waffles
Tossed with hot popcorn for a sweet-savory treat (Kettle corn vibes)
Or on banana bread and cornbread for a Southern touch

Chef’s Touch: The Dabney Spice Finish

To make it truly restaurant-worthy, finish your whipped sorghum butter with a sprinkle of The Dabney’s signature spice blend is a mix of black pepper, aleppo pepper, and fennel pollen.

The pepper adds gentle warmth, the Aleppo brings a mild smokiness, and the fennel pollen gives a whisper of sweetness that plays beautifully against the sorghum. It’s a small detail that makes a world of difference.

Level Up Your Butter Game

There’s something timeless about bread and butter done well. The French chef Jacques Pépin once said, “If you have extraordinary bread and extraordinary butter, you can have an extraordinary meal, even without anything else.”

That quote perfectly sums up this recipe. It’s the kind of thing that makes even the simplest slice of bread feel like a moment of luxury. Do yourself a favor and make this whipped sorghum butter, your taste buds will thank you.

Gina

Ingredients

4 sticks unsalted butter softened
5 tablespoons pure sorghum syrup
1 teaspoon vanilla bean paste or extract
Pinch of sea salt
Optional ½ teaspoon cinnamon for a cozy touch
Optional Sprinkle of The Dabney's blend of spices: black Pepper, aleppo Pepper & fennel pollen

Instructions

Let the butter come to room temperature, it should be very soft but not melted.
In a stand mixer with the whisk attachment or with a hand mixer, beat the butter on medium-high speed until light and fluffy, about 3–4 minutes.
Drizzle in the sorghum syrup, vanilla, and sea salt (plus cinnamon if using). Beat again until fully combined and airy.
Spoon into a jar or small crock. Serve at room temperature or chill for later, it will firm up beautifully.