Ingredients for 1960's Catalina Dressing
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 1960's Catalina Dressing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 1960's Catalina Dressing
- Combine 1/2 cup ketchup, 1/4 cup granulated sugar, 2 tablespoons white vinegar, 1 tablespoon finely chopped onion, 1 teaspoon paprika, and 1 teaspoon Worcestershire sauce in a food processor.
- Pulse until the ingredients are well combined and slightly chunky.
- With the food processor running, slowly drizzle in 1 cup vegetable oil until emulsified.
- Taste and adjust seasonings as needed. Add more sugar for sweetness, vinegar for tang, or paprika for a deeper flavor.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The dressing will thicken as it chills.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
131g
Fat
37g
Carbs
11g