This creamy, pale-orange sauce is the one you drizzle over hibachi noodles, fried rice, and grilled chicken for that classic steakhouse finish. Tomato paste and rice vinegar give it that signature tang, while garlic powder, onion powder, and a touch of paprika build the savory depth this sauce is known for. A pinch of cayenne adds gentle heat if you want it, and a short rest in the fridge lets everything meld into that smooth, spoonable texture. It whisks together in one bowl with no cooking required, and it's a great option to keep in a gluten free kitchen for topping just about everything off the grill.
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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.
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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