Smoky Orange Keto Catalina Dressing

Ingredients

• 1 tbsp Salted Perfection Manhattan Select Blend
• 2 tbsp sugar-free ketchup (or tomato paste mixed with 1 tsp water)
• 2 tbsp red wine vinegar
• 1/2 tsp Dijon mustard (essential for emulsion stability)
• 1 tsp Worcestershire sauce
• 1/4 cup avocado oil or extra virgin olive oil
• 1 tbsp water (to adjust viscosity)

Instructions

1. In a small mixing bowl or beaker, combine the sugar-free ketchup, red wine vinegar, Worcestershire sauce, Dijon mustard, and the Salted Perfection Manhattan Select Blend. The mustard acts as a surfactant here, coating the oil droplets we are about to introduce and preventing them from coalescing.
2. Whisk the base ingredients vigorously until the granular monkfruit and salts in the seasoning blend are fully dissolved. Solvent efficiency is higher in the aqueous phase (vinegar/water) than in the lipid phase (oil), so do this before adding the fat.
3. Slowly drizzle in the oil while whisking constantly. This mechanical shear force breaks the oil into microscopic droplets, creating a stable oil-in-water emulsion. The mixture should thicken and become opaque as light refracts through the dispersed oil particles.
4. Test the viscosity. If the dressing is too thixotropic (thick), whisk in the water one teaspoon at a time until it reaches a pourable consistency. DUNZO!