Best French and Catalina Dressing

BEST Homemade French Dressing & Catalina Dressing • FIVEheartHOME

INGREDIENTS

FOR FRENCH DRESSING:

• ▢1 large clove garlic
• ▢2/3 cup sunflower, safflower, or other light vegetable oil
• ▢1/4 cup white vinegar
• ▢1/4 cup apple cider vinegar
• ▢3 tablespoons honey, more or less to taste
• ▢1 teaspoon Worcestershire sauce
• ▢1 teaspoon Dijon mustard
• ▢1 teaspoon paprika
• ▢3/4 teaspoon salt, plus additional to taste
• ▢1/2 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢Freshly ground black pepper, to taste

INSTRUCTIONS

• Place garlic in a blender or small food processor; pulse until minced. Add oil, white vinegar, apple cider vinegar, honey, Worcestershire sauce, Dijon, paprika, salt, garlic powder, onion powder, and black pepper. Purée until well-combined. Adjust the salt and pepper to taste, if desired, and purée again. Transfer to a jar or bottle and store in the refrigerator for up to a week. Shake well before serving.

EQUIPMENT NEEDED

• ▢
  Mini Food Processor

Notes

FOR CATALINA DRESSING ~ Follow the same directions using the following ingredients:

• 1 large clove garlic
• 2/3 cup canola oil
• 1/2 cup all-natural ketchup
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup honey (more or less, to taste)
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (plus additional to taste)
• Freshly ground black pepper (to taste)

* * * * * * * * * *

If desired, you may finely mince the garlic with a knife, place all of the ingredients in a large jar with a tight-fitting lid, and shake vigorously until well-combined.

Feel free to cut the ingredients in half for a smaller batch of dressing.

Homemade BBQ sauce

INGREDIENTS

2 cups ketchup

1/3 cup apple cider vinegar

5 tablespoons brown sugar

2 tablespoons honey

1 1/2 tablespoons Worcestershire sauce

2 1/2 teaspoons smoked paprika

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon hot sauce or more to taste

INSTRUCTIONS

Place all the ingredients in a pan over medium low heat. Stir to combine.

Bring to a simmer, then reduce heat to low. Simmer for 8-10 minutes or until thickened.

Store in an airtight container in the fridge for up to one week, or freeze for up to 3 months.