Hibachi "Orange" Sauce

Japanese Steakhouse White Sauce - Chuck's Easy Recipe

1-1/4 cup	Hellmann's mayonnaise *
1/4 cup	water
1 tsp	tomato paste
1 tblsp	melted butter
1/2 tsp	garlic powder
1 tsp	sugar
1/4 tsp	paprika
dash	cayenne pepper

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

The sauce will NOT taste right if you don't 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.

I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.

* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.


Japanese Steakhouse White Sauce - "From Scratch" Blender Recipe

3/4 cup	soybean oil
1	egg
1/2 teaspoon	dry mustard powder
1/2 teaspoon	salt
2 teaspoon	sugar
dash	cayenne pepper
1-1/2 tablespoons	white vinegar
dash	cayenne pepper
1-1/2 teaspoons	tomato paste
1 tablespoon	melted butter
1/2 teaspoon	garlic powder
1/4 teaspoon	paprika
1/4 cup	water

Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.

Open the pouring hole in the blender lid or take off the small removable center piece. Turn the blender back on, and very slowly drizzle the remaining 1/2 cup oil through the hole into the mixture while it is blending. It should take 30 seconds or so - if not, you are pouring too fast!

** If you add the oil too fast, it will not emulsify (come together) properly, and will not be the consistency of mayo - it will be more like white oil and you will need to throw it away! **

Once the mixture has emulsified, turn off the blender. Empty the contents into a mixing bowl. Using a fork or a whisk, mix in the remaining 1 teaspoon sugar along with the tomato paste, melted butter, garlic powder and paprika. Mix throughly until the sauce is smooth. If it is too thick, add some of the water (up to 1/4 cup) to get it to the desired consistency. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste!