This creamy, pale-orange sauce whisks together tangy tomato paste, a splash of rice vinegar, and a warm blend of garlic powder, onion powder, and paprika for that unmistakable steakhouse flavor. A pinch of cayenne brings gentle heat if you want it, while a touch of sugar and salt round out the balance between sweet, savory, and tangy. Letting it chill for at least an hour is the real trick here — that resting time is what lets all those spices meld into the smooth, restaurant-style sauce you remember drizzling over hibachi vegetables and rice. It comes together in one bowl with just a whisk, no cooking required beyond a quick warm-through step, so it's an easy homemade staple to keep on hand. This one fits neatly into a vegan kitchen and makes a fantastic match for grilled vegetables, noodles, or a fried rice bowl.
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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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