Ingredients:
- 1 cup Catalina dressing (French dressing works as a substitute)
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried mustard
- Optional: 1-2 teaspoons soy sauce (for extra umami)
Instructions
- Combine ingredients: In a small bowl, whisk together the Catalina dressing, honey, apple cider vinegar, brown sugar, smoked paprika, and dried mustard. If you’re using the optional soy sauce, add it now.
- Taste and adjust: Give the sauce a taste. If you enjoy a stronger tang, add a touch more vinegar. For more sweetness, add a little extra honey.
- Chill: Cover and refrigerate the Polynesian sauce for at least 30 minutes to allow the flavors to blend.
- Serve and enjoy: Serve the sauce chilled as a dipping sauce for chicken nuggets, chicken strips, spring rolls, or drizzle it over grilled chicken or salmon.
Tips:
- Spice it up: For a bit of heat, stir in a pinch of cayenne pepper or red pepper flakes.
- Make it your own: Experiment with variations, such as a squeeze of lemon or lime juice, a teaspoon of Dijon mustard, or a dash of ginger powder.
- Storing: Polynesian sauce can be stored in an airtight container in the refrigerator for up to a week.
