📝 About This Recipe
A refined, homemade take on the mid-century American classic, this Catalina dressing strikes a perfect balance between bold tomato richness and a zesty vinegar kick. Unlike its creamier French cousin, this version is defined by its translucent ruby hue and a complex spice profile that dances on the palate. It is the quintessential companion for a hearty taco salad or a crisp wedge of iceberg lettuce, offering a nostalgic yet elevated flavor experience.
🥗 Ingredients
The Flavor Base
- 1/2 cups Ketchup (high-quality, organic preferred for better color)
- 1/2 cups Red Wine Vinegar (provides the essential sharp tang)
- 1/2 cups Granulated Sugar (adjust slightly if you prefer it less sweet)
- 1 tablespoon Grated Onion (use a box grater to create a pulp for better infusion)
- 1 tablespoon Honey (adds a floral depth and glossy sheen)
The Spice Profile
- 1 teaspoon Smoked Paprika (for a subtle depth and vibrant red color)
- 1/2 teaspoon Celery Seed (the secret ingredient for authentic Catalina flavor)
- 1/2 teaspoon Garlic Powder (ensures even distribution without raw garlic bite)
- 1/2 teaspoon Dry Mustard Powder (acts as both a flavor enhancer and an emulsifier)
- 1 teaspoon Worcestershire Sauce (adds savory umami notes)
- 1/2 teaspoon Kosher Salt (to taste)
- 1 pinch Cayenne Pepper (optional, for a very subtle back-end heat)
The Emulsion
- 3/4 cups Neutral Oil (such as grapeseed, canola, or vegetable oil)
👨🍳 Instructions
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1
Prepare the onion by grating it over a small bowl using the fine holes of a box grater until you have one tablespoon of pulp and juice.
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2
In a high-speed blender or a large mixing bowl, combine the ketchup, red wine vinegar, and granulated sugar.
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3
Add the honey and the freshly grated onion pulp to the mixture.
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4
Incorporate the dry spices: smoked paprika, celery seed, garlic powder, and dry mustard powder.
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5
Add the Worcestershire sauce, kosher salt, and the optional pinch of cayenne pepper.
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6
If using a blender, pulse the mixture on low speed for 10 seconds to ensure the sugar begins to dissolve and spices are distributed.
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7
With the blender running on a medium-low setting, begin to drizzle the neutral oil in a very slow, steady stream.
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8
Continue pouring the oil slowly; this process should take about 60 seconds to ensure a stable emulsion is formed.
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9
Once all the oil is incorporated, increase the blender speed to medium-high for 5 seconds to fully tighten the dressing.
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10
Taste the dressing using a leaf of lettuce to check for balance; add an extra pinch of salt or a splash of vinegar if needed.
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11
Transfer the dressing into a glass jar or airtight container.
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12
Refrigerate for at least 2 hours before serving to allow the flavors to meld and the onion intensity to mellow.
💡 Chef's Tips
Use a neutral oil rather than olive oil to ensure the bright red color and sweet tomato flavors aren't masked by olive notes. If the dressing separates after sitting in the fridge, simply give the jar a vigorous shake to re-emulsify. For an even smoother texture, you can strain the grated onion through a fine-mesh sieve, using only the juice. Adjust the sweetness by swapping out some sugar for more honey if you prefer a more complex, syrupy finish. Ensure your dry mustard is fresh, as it acts as a natural stabilizer to keep the oil and vinegar from separating.
🍽️ Serving Suggestions
Drizzle generously over a classic Taco Salad featuring seasoned ground beef, Fritos, and sharp cheddar. Use as a tangy marinade for grilled chicken breasts or pork chops before hitting the barbecue. Serve as a dip for fresh vegetable crudités, particularly crisp bell peppers and cucumbers. Pair with a chilled glass of dry Rosé or a zesty Lemon-Lime sparkling water to cut through the sweetness. Toss with a cold pasta salad featuring rotini, black olives, and cubed Monterey Jack cheese.