Catalina Dressing Recipe

Ketchup: Provides the base and sweetness for the dressing.

Sugar: Adds sweetness to balance the tanginess.

Red wine vinegar: Gives a tangy and slightly acidic flavor.

Vegetable oil: Helps to emulsify and create a smooth texture.

Paprika: Adds a mild, smoky flavor and vibrant color.

Onion powder: Enhances the savory taste.

Worcestershire sauce: Adds umami and depth of flavor.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice and warmth.

When blending the dressing, start on a low speed to ensure all the ingredients are well combined before gradually increasing to a higher speed. This helps to emulsify the oil and vinegar, creating a smooth and creamy consistency. Additionally, let the dressing sit in the refrigerator for a few hours before serving to allow the flavors to meld together.

• ketchup - Substitute with tomato paste mixed with vinegar and sugar: This combination mimics the sweet and tangy flavor of ketchup.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity note.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a richer flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a depth of flavor with a hint of smokiness.

• onion powder - Substitute with garlic powder: Garlic powder offers a different but complementary flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and saltiness.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute.

• Ensure the Catalina dressing is completely blended and smooth before storing.
• Pour the dressing into a clean, airtight glass jar or a plastic container with a tight-fitting lid.
• Label the container with the date of preparation to keep track of its freshness.
• Store the dressing in the refrigerator; it will keep well for up to two weeks.
• For longer storage, consider freezing the dressing. Pour it into a freezer-safe container, leaving some space at the top to allow for expansion.
• Alternatively, use ice cube trays to freeze individual portions. Once frozen, transfer the cubes to a zip-top freezer bag.
• When ready to use, thaw the dressing in the refrigerator overnight. Give it a good shake or stir before serving to re-emulsify the ingredients.
• Avoid storing the dressing at room temperature for extended periods to prevent spoilage and maintain its fresh flavor.
• If the dressing separates or thickens after refrigeration, simply blend or whisk it again to restore its smooth consistency.
• Always use a clean spoon or utensil when scooping out the dressing to avoid contamination and extend its shelf life.

• Pour the Catalina dressing into a small saucepan.

• Heat over low to medium heat, stirring occasionally to prevent sticking or burning.

• Once warmed through, remove from heat and let it cool slightly before using.

• Alternatively, transfer the dressing to a microwave-safe bowl.

• Cover the bowl with a microwave-safe lid or plate to avoid splatters.

• Microwave on medium power for 15-20 seconds, then stir.

• Continue microwaving in 10-second intervals, stirring in between, until the desired temperature is reached.

• If you prefer a cold dressing, simply remove it from the refrigerator and let it sit at room temperature for about 10-15 minutes before serving.

• Blender: Used to combine all the ingredients and blend them until smooth.

• Measuring cups: Essential for accurately measuring the ketchup, sugar, red wine vinegar, and vegetable oil.

• Measuring spoons: Necessary for measuring the paprika, onion powder, Worcestershire sauce, salt, and black pepper.

• Jar: Used to store the finished Catalina dressing in the refrigerator.

• Spatula: Helpful for scraping down the sides of the blender to ensure all ingredients are fully incorporated.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the blending process.

Use a food processor: A food processor can be quicker than a blender for mixing the dressing.

Batch preparation: Make a larger batch and store in the refrigerator for future use.

Pre-chop onions: If using fresh onions instead of onion powder, chop them in advance.

Quick clean-up: Line your workspace with parchment paper for easy clean-up after mixing.