Imagine my surprise when I moved to America and discovered a dressing that shares my name—Catalina Dressing—yet tastes bright, sweet, tangy, and punchy. The best part: it takes about 5 minutes to make at home, so you can enjoy it wherever you are. This easy homemade version far outshines store-bought bottles and works beautifully as a salad dressing, dip, marinade, or sandwich sauce.
I love making my own dressings because they’re fresher, healthier, and fully customizable. If you enjoy this recipe, try my Italian Dressing or Creamy Parmesan for more homemade options. Homemade dressings let you control salt, sugar, and oil, and they keep your salads and sandwiches tasting bright and fresh.
Table of contents
- Why you will love this recipe
- What you will need
- How to prepare
- Expert tip
- Recipe variations
- How to serve:
- How to store:
- Frequently asked questions
- More homemade salad dressing recipes:
I tested many commercial versions and adjusted this recipe again and again until the balance felt right. With red wine vinegar for tang, ketchup and honey for sweetness, and Worcestershire and soy sauce for umami depth—plus a touch of smoked paprika and aromatics—this dressing is versatile and flavorful.
Why you will love this recipe
- Quick and simple: Ready in about 5 minutes—measure, blend, and you’re done.
- Fresh flavor: Homemade ingredients give a brighter, cleaner taste than store-bought alternatives.
- Extremely versatile: Use it on salads, subs, wraps, burgers, as a dip, or as a marinade for chicken, pork, or turkey.
- Great for meal prep: Keep a jar in the fridge to quickly boost weeknight meals, sandwiches, and roasted proteins.
What you will need
- Red wine vinegar – bright, tangy base.
- Sauces – ketchup provides tomato sweetness and color; Worcestershire and soy sauce add savory depth and umami.
- Seasonings – garlic powder, onion powder, and smoked paprika give savory, slightly smoky notes.
- Oil – grapeseed or mild olive oil adds body and helps emulsify the dressing.
- Honey – balances acidity and adds a glossy finish; you can substitute maple syrup, agave, or sugar if preferred.
How to prepare
Mix: Combine the vinegar, ketchup, honey, Worcestershire sauce, soy sauce (or tamari), smoked paprika, garlic powder, and onion powder in a blender or food processor. Blend until smooth.
Emulsify: With the blender running on low, slowly stream in the oil through the lid vent until the dressing is combined and slightly thickened.
Season and rest: Taste and add salt and pepper if needed. Refrigerate in an airtight container for at least 30 minutes—ideally 2–24 hours—to allow flavors to meld.
Storage: Keep refrigerated in a sealed jar. Use within 7–10 days for best flavor; some recipes note up to two weeks, but fresher is better.
Expert tip
Choosing a good oil
Balance and ingredient quality make or break a dressing. Use a mild-flavored oil—grapeseed or light olive oil—so it doesn’t overpower the other ingredients. Add the oil slowly while blending or whisk it in a little at a time by hand to create a stable emulsion.
More tips to consider
- If you don’t have a blender, a handheld blender or vigorous whisking works fine.
- Start with less salt; soy and Worcestershire are already salty.
- Let the dressing rest in the fridge for at least 30 minutes before serving so flavors can develop.
Recipe variations
- Herbs and spices: Try dill, oregano, thyme, or rosemary for different flavor profiles.
- Heat: Add cayenne, red pepper flakes, or a pinch of chili powder for a spicy kick.
- Sweetness: Adjust honey, or swap in maple syrup or brown sugar for a different sweetness note.
- Texture: Stir in toasted sesame seeds for a subtle crunch.
- Vinegar swap: Use apple cider, white, or light balsamic vinegar if you prefer.
How to serve:
Keep a jar in the fridge to add instant flavor to salads, taco salads, grilled or roasted chicken, pork tenderloin, and sandwiches. It makes a fantastic spread for burgers or a tangy addition to sloppy joes and subs. Use it as a dip for veggies, egg rolls, jalapeño poppers, or potato wedges for a sweet-and-sour edge.
How to store:
- Refrigerate: Store in a glass jar with a lid and use within 7–10 days for best quality.
- Freeze: If you make extra, freeze in airtight jars for up to 90 days. Thaw in the fridge overnight.
- Shake before serving: Oil can separate—give the jar a good shake to recombine before use.
Frequently asked questions
Yes. Reduce the honey or substitute a milder sweetener (maple syrup, agave, or less sugar) and taste as you go until you reach the desired sweetness.
Yes. It benefits from sitting in the fridge for several hours or overnight so the flavors meld. Stored in a sealed jar, it stays good for about 7–10 days.
Both are sweet and tangy and have an orange hue. French dressing typically contains more oil and a broader mix of herbs and spices, making it creamier and often lighter in color. Catalina leans more on ketchup for its base and is simpler in spice profile.
More homemade salad dressing recipes:
Homemade Greek Salad Dressing
Thousand Island Dressing
Szechuan Sauce
Homemade Sweet and Sour Sauce
Homemade Catalina Dressing
Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup ketchup
- 1/3 cup honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce or tamari for gluten free
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup grapeseed oil or olive oil
Instructions
-
Add the vinegar, ketchup, honey, Worcestershire sauce, soy sauce, paprika, garlic powder, and onion powder to a blender. Cover and blend.
-
With the blender running on low speed, open the lid vent and slowly add the oil, blending until combined. Taste and adjust for salt and pepper.
-
Refrigerate in an airtight container or sealed jar for 2-24 hours before serving to allow the flavors to meld.
-
Shake the jar before serving.
-
The Catalina salad dressing can be kept in the refrigerator for 7 to 10 days.
Video
Notes
Choosing a good oil
Measure ingredients carefully and use a milder oil so it won’t dominate the dressing. Add the oil slowly while blending or whisking to create an emulsion.
More tips to consider
- If you don’t have a food processor, use a handheld blender or whisk.
- Start with less salt—soy and Worcestershire add saltiness.
- Let the dressing rest in the fridge for at least 30 minutes before serving so flavors meld.