We were having a discussion on the Compuserve Cooks Forum about salad dressings made with a base of ketchup and one of the members shared this recipe which she said had been given to her mother by a chef on the Ocean Liner Normandie. It makes quite a bit so I halve it. I've also cut down on the amount of sugar quite a bit (see amount in parentheses).

These quantities will yield about a quart. I halve it.

2 cups corn oil (substituted canola)
1/4 cup tarragon vinegar (couldn't find it so I added tarragon to plain vinegar)
1/4 cup malt vinegar (had it in the house for fish)
2/3 cup catsup
1 cup sugar (I halved it)
1 tsp salt
5 tsp paprika
3 medium onions, grated with 2 cloves of garlic (I used sweet onions)

I processed the onions in a small food processor. After all the ingredients were combined I used a stick blender to smooth them.

Combine all ingredients and beat thoroughly. (Stick blender will do this.)

This can be frozen in desired quantities.