Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Notes: If making up to a week ahead, cool, cover and chill.

Renee Behnke, Sur La Table, Seattle, Washington
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1- to 1 1/2-quart pan, mix 1/3 cup sugar and 1 teaspoon cornstarch. Stir in 1/2 cup cider vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes. Pour into a blender and add 1/3 cup chopped onion, 1 peeled clove garlic, 1/4 cup catsup, 2 teaspoons Worcestershire, and 1/8 teaspoon cayenne; whirl until smooth. With blender running, gradually pour in 2/3 cup salad oil. Stir in 1/4 teaspoon celery seed. Add salt to taste. Let cool.

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  • Nutritional analysis per tablespoon.

Nutrition Facts

60 calories; calories from fat 78%; protein 0.1g; fat 5.2g; saturated fat 0.7g; carbohydrates 3.5g; fiber 0.1g; sodium 29mg.
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