Instructions: In a 1- to 1 1/2-quart pan, mix sugar and cornstarch. Stir in vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes.

Pour into a blender and add onion, garlic, catsup, Worcestershire, and cayenne; whirl until smooth. With blender running, gradually pour in salad oil. Stir in celery seed. Add salt to taste. Let cool.

This recipe yields about 1 3/4 cups.

Comments: If making up to 1 week ahead, cool, cover, and chill.

Yield: 1 3/4 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.