In a 1- to 1 ½-quart pan, mix ⅓ cup sugar and 1 teaspoon cornstarch. Stir in ½ cup cider vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes. Pour into a blender and add ⅓ cup chopped onion, 1 peeled clove garlic, ¼ cup catsup, 2 teaspoons Worcestershire, and ⅛ teaspoon cayenne; whirl until smooth. With blender running, gradually pour in ⅔ cup salad oil. Stir in ¼ teaspoon celery seed. Add salt to taste. Let cool.
Nutritional analysis per tablespoon.
