Outback Steakhouse's Tangy Tomato Dressing II Recipe - Cooking Index
Outback Steakhouse's Tangy Tomato Dressing II Recipe - Cooking Index
I'd have to say we get more cloning requests for this salad dressing than for any other chain restaurant dressing out there. So, last week I suited up in protective gear, donned some safety goggles and set out to tackle the tangy beast. Now, fresh out of the underground laboratory, comes this simple formula for recreating Outback's popular salad topper in your own cozy kitchen. Mix it up, heat it up, cool it down, and store it in the fridge until salad time.
Courses: Salads| 1/2 cup | 118ml | Ketchup - plus |
| 1 tablespoon | 15ml | Ketchup |
| 1/3 cup | 78ml | Water |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| 1/4 cup | 59ml | White vinegar |
| 2 tablespoons | 30ml | Olive oil |
| 1/4 teaspoon | 1.3ml | Paprika |
| 1/4 teaspoon | 1.3ml | Coarsely-ground black pepper |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1/8 teaspoon | 0.6ml | Onion powder |
| 1 | Thyme |
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 refrigerate it until well chilled.
This recipe yields 1 cup.
Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com
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