Eggless Japanese Steakhouse Yum Sauce

Total time1 hr 10 min

Prep time10 min

Cook time0 min

This creamy, pale-orange sauce is the one you drizzle over hibachi rice, seared chicken, or roasted veggies when you want that classic steakhouse flavor at home. Melted butter blends in for richness while tomato paste and a splash of rice vinegar bring tang and a subtle sweetness, and a mix of garlic powder, onion powder, paprika, and a pinch of cayenne rounds it into something smoky and a little addictive. A short chill in the fridge lets everything meld into a smooth, cold dip that's endlessly versatile. It comes together in one bowl with just a whisk, no special equipment needed. This version fits neatly into an egg free kitchen, so you can spoon it over noodles, dunk shrimp into it, or just eat it straight off a spoon without a second thought.

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Ingredients

8 servings

1 cup mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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2 tbsp unsalted butter, melted and cooled
1 tbsp tomato paste
1 tbsp rice vinegar
1 tbsp water
1 tsp sugar
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
¼ tsp cayenne pepper (optional)
salt, to taste

Instructions

1
Melt the butter and set it aside to cool to room temperature — it should be liquid but not warm to the touch before you add it to the mayonnaise.
2
In a mixing bowl, whisk together the mayonnaise, cooled melted butter, tomato paste, rice vinegar, and water until smooth and evenly combined.

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