Yum Yum Sauce Recipe: Authentic Hibachi Flavor

Instructions:

1. Place the 225g of mayonnaise into your glass bowl. Note: Use room temperature mayo to prevent the melted butter from seizing.
2. Heat the 14g of unsalted butter until just liquid. Watch for the sizzle to stop - that means the water has evaporated and it's ready.
3. Whisk the melted butter into the mayonnaise slowly. Wait until the mixture looks glossy and uniform.
4. Add the 3g garlic powder, 2g paprika, and 1g cayenne pepper. The aroma should be sharp and spicy at this stage.
5. Whisk in the 16g of tomato paste. Mix until the sauce turns a consistent pale salmon pink.
6. Pour in the 5ml of rice vinegar and 12g of granulated sugar.
7. Whisk in the 30ml of water one tablespoon at a time. Stop when the sauce ribbons off the whisk.
8. Add the 1.5g of fine sea salt. Give it one final, vigorous whisk for 30 seconds to ensure the sugar crystals begin to dissolve.
9. Cover the bowl tightly with plastic wrap and refrigerate. Let it rest for at least 4 hours, though 24 hours is better.
10. Before serving, give it a quick stir. The aroma should now be sweet, mellow, and integrated.