Homemade Catalina Dressing
1.5 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup red wine vinegar
- β cup tomato ketchup
- ΒΌ cup honey (Can substitute with equivalent amount of granulated sugar)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Β½ teaspoon garlic powder
- Β½ teaspoon onion powder
- Β½ cup canola oil
Method
- Add the red wine vinegar, tomato ketchup, honey (or granulated sugar if substituting), Worcestershire sauce, smoked paprika, garlic powder, and onion powder to your blender.
- Secure the lid on your blender and blend all ingredients together until you have a smooth, creamy mixture. This should take about 30 seconds.
- Slowly add the oil in a steady stream while the blender is running at low speed.
- Taste the dressing and, if needed, adjust the seasonings. Add more honey or sugar for sweetness, more vinegar for acidity, or more spices for flavor.
- You can serve the dressing immediately, or store it in the fridge. It will last for up to two weeks in a sealed container. Remember to shake well before using if it's been stored in the fridge.