Catalina

• Ketchup
• Avocado Oil (Grapeseed)
• Honey / Agave Nectar
• Worcestershire Sauce
• Red Wine Vinegar
• Soy Sauce
• Onion Powder
• Garlic Powder
• Smoked Paprika
• S & P

I found a recipe online and made a small test batch, not using the suggested ratios of ingredients, and it turned out really well. I used Avocado Oil which has little flavor. *For years I have confused this sweet, red salad dressing as being either Russian or French… and maybe that is because I think I have seen it mislabeled on various restaurant salad bars. But, I do like the sweet, red Catalina Dressing.

Thousand Island

• Mayonnaise
• Ketchup
• Onion – diced
• Pickle Relish
• Hot Sauce
• Vinegar
• Garlic – minced
• S & P

This may not be the original online recipe I used, but it is close enough to the ingredients. I made this dressing at home to go on my Pastrami Rachel Sandwiches and it “turns” the Sauerkraut just right. I have made this recipe several times and it turns out well.

Curried Mayo Remoulade

• Mayonnaise
• Curry Paste
• Small Capers

I first made this at home after having visited the Water’s Edge Restaurant for the first time several years ago, and having a Shrimp Po Boy Sandwich that had a curried remoulade dressing. I’m not sure of the actual ingredients, but these three items came close enough. At one time, I kept a small jar of this in my refrigerator regularly and put it on various sandwiches, not just seafood.

CATALINA DRESSING

The first time I made this I used the wrong amounts for several of these ingredients but it made the dressing better. I think I used twice as much smoked paprika as designated and this made the finished product a deeper red color. It looked beautiful, a shiny ruby red.