This creamy, pale-orange sauce gets its savory depth from tomato paste, a splash of rice vinegar, and a warm blend of garlic powder, onion powder, and smoky paprika, with a pinch of cayenne if you like a little heat. Whisked together until smooth and chilled for at least an hour, it develops that classic tangy-sweet balance you'd expect drizzled over grilled steak, shrimp, or vegetables. The texture turns lush and pourable, perfect for dunking or spooning generously over a hibachi-style plate. It's an easy make-ahead condiment that keeps well in the fridge, ready whenever you want to dress up a simple dinner. This one fits neatly into a Paleo kitchen, letting you enjoy that steakhouse flavor without any guesswork.
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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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