This creamy, pale-orange sauce gets its signature tang from a bright hit of rice vinegar and tomato paste, balanced with a touch of sugar and warmed through with garlic powder, onion powder, and paprika. Melted butter folds in for that silky, restaurant-style richness, while a pinch of cayenne adds just enough heat to keep things interesting. Whisked together until completely smooth, then chilled so the flavors have time to meld, it comes out cold, glossy, and ready to drizzle over rice, noodles, or grilled vegetables. It's the kind of copycat steakhouse sauce you'll want to keep a jar of in the fridge at all times, and it's a solid pick for a soy free table.
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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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