Japanese Steakhouse White Sauce



  • 1 1/4 cup Hellmann's mayonnaise
  • 1/4 cup of water
  • 1 teaspoon tomato paste
  • 1 tablespoon melted butter
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/4 teaspoon paprika
  • Dash cayenne pepper

Note: cut in half




Using a fork or a whick, blend all ingredients together thoroughlt until well mixed and the sauce is smooth.  Refridgerate overnight to allow flavors to blend.  Bring to room temperature before serving.


The sauce will night taste right if you do not let it sit overnight and please don't try to substitute ketchup for the tomato paste.  The water is needed to bring this to the right consistency


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© John Hatcher