I do not know why I keep looking.
I am most well pleased with my take on Catalina French Dressing, and both Rich and I are really favoring Brown Derby French Dressing of late; but the original version of this recipe called for surprisingly little sugar and honey, so I felt it needed to be tried. I also took advantage of the opportunity to use up some home made cocktail sauce – made with my own slightly spicy ‘sup and three vinegar chili sauce to make a nice dressing with just a bit of a kick.
•1/4 cup red wine vinegar
•1/4 cup cocktail sauce
•1 tbsp honey
•1 tsp sugar
•1 tsp paprika
•1/2 tsp celery salt
•1/2 tsp dried mustard
•1/4 tsp garlic powder
•1/4 tsp Caribbean Calypso Seasoning
•1/4 tsp Worcestershire sauce
•1/2 tsp Tabasco sauce
•1/2 cup sliced red onion
•1/4 cup canola oil
•1/4 cup olive oil
Add everything but the canola and olive oil to a blender jar and give it a good whizzz to mix well and really mince that bit of onion.
Scrape down the sides and then, with the blender running (you know this), slowly stream the combined canola and olive oils into the jar until the dressing is nicely emulsified.
Transfer to a lidded container and chill overnight to allow the flavors to blend.
Nice on a chopped salad of romaine and red onion and tomato and feta; and really quite pleasant with a few dashes of jerk sauce on Cuban-style tacos.
Still and all, I plan on sticking with the Brown Derby French Dressing in future…
well, at least when I don’t have a batch of cocktail sauce to use up.