So many folks expressed interest in a knockoff of this dressing that I couldn’t put it off any longer. Suited up in protective gear and tricked out with safety goggles, I set out to tackle the tangy beast. Now, fresh out of the underground laboratory, comes this simple formula for re-creating Outback’s popular sour/sweet salad topper in your own cozy kitchen. Mix it together, heat it up, cool it down, and store it in the fridge until salad time.
Makes 1 cup
INGREDIENTS:
- ½ cup plus 1 tablespoon ketchup
- ¾ cup water
- ¼ cup granulated sugar
- ¼ cup white vinegar
- 2 tablespoons olive oil
- ¼ teaspoon paprika
- ¼ teaspoon coarse grind black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon onion powder
- pinch dried thyme
INSTRUCTIONS:
- Combine all ingredients in a small saucepan over medium heat.
- Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.
- Cover the dressing until cool, then pop it in the refrigerator to chill out.
