I don’t like spicy food. I wish I did, but I just don’t. I have always been envious of those who do like spicy food and especially envious that they have a plethora of hot sauces they can use on just about every dish. I wanted my own, non-spicy “Everything Sauce,” and by accident, I created it. I set out to make a Catalina dressing and ended up creating a sauce that is tangy, sweet, and goes with nearly everything and anything I have put it on. Salads, sandwiches, tacos, eggs, french fries, rice and beans, and more. You’ve got to make this sauce, and then put it on EVERYTHING!
Recipe notes
I use Heinz Simple ketchup, and any ketchup will work. Just make sure it has some zest to it.
The grated onions are KEY to this recipe. They bring the tang and depth of flavor. Grate them, don’t dice them.
If you like spicy flavors, add some cayenne, chipotle, or similar spice to this recipe, and let me know how you like it.
You will want to use a neutral, flavorless oil, and you can substitute canola oil for sunflower oil.
- If you’re looking for a Catalina Dressing recipe, this is it! I love this sauce/dressing on salads. I have mixed this with my dairy-free Ranch Dressing and it is AMAZING!
If you find that you LOVE this sauce as much as I do, post photos of the dishes you put it on and use the hashtag #everythingsacue and/or #victoriaseverythingsauce, and tag @gfexplorers! I want to see your creations!
discover. cook. enjoy.
Victoria's Everything Sauce
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The Ingredients
- 1/2 cup ketchup
- 1/4 cup sugar
- 1/2 cup red wine vinegar
- 1/4 cup onion
- 1 tsp paprika
- 1 tsp Worcestershire
- 1 cup sunflower oil
The Process
- Using a flat or box grater, grate the onion and add to a medium-sized mixing bowl.
- Measure and add to the bowl the sunflower oil, ketchup, red wine vinegar, sugar, Worcestershire sauce, and paprika.
- Using a whisk, blend all the ingredients. For the first minute or two, it will seem like the oil does not want to blend with the other ingredients. Keep whisking; the sauce will come together. Season to taste with kosher salt and pepper. I add just a pinch of both.
- Transfer the sauce to a squeeze bottle and refrigerate at least 2 hours before serving.
- Store in the fridge for up to 10 days.
- Enjoy Everything Sauce on salad, fries, eggs, tacos, rice and beans, sandwiches, and just about everything else.
