Eosinophilic Esophagitis Friendly Japanese Steakhouse Yum Sauce
Total time1 hr 10 min
Prep time10 min
Cook time0 min
4.9(10)
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Learn more →Ingredients
8 servings
- 1 cup mayonnaise
- 2 tbsp unsalted butter, melted and cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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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