Ingredients:

  • 1 cup (240g) High-quality Mayonnaise
  • 1 tbsp (14g) Unsalted Butter, melted and cooled
  • 2 tbsp (30ml) Water
  • 1 tbsp (16g) Tomato Paste
  • 1 tbsp (12g) Granulated Sugar
  • 1 tsp (3g) Garlic Powder
  • 1/2 tsp (1.5g) Smoked Paprika
  • 1/4 tsp (0.5g) Cayenne Pepper
  • 1 tsp (5ml) Rice Vinegar

Instructions:

  1. Place 1 cup (240g) of high-quality mayonnaise into your glass bowl. Ensure the mayo is at room temperature to prevent the butter from seizing. Whisk until the surface is glossy and smooth.
  2. Slowly pour in 1 tbsp (14g) of melted and cooled unsalted butter. Stir gently until no yellow streaks remain.
  3. Add 1 tsp (3g) garlic powder, 1/2 tsp (1.5g) smoked paprika, and 1/4 tsp (0.5g) cayenne pepper. Whisk vigorously until the white base turns a pale, uniform orange.
  4. Stir in 1 tbsp (12g) granulated sugar and 1 tsp (5ml) rice vinegar. Mix until the gritty texture of the sugar disappears.
  5. Add 1 tbsp (16g) tomato paste. Continue whisking until the sauce reaches a vibrant salmon pink color.
  6. Gradually drizzle in 2 tbsp (30ml) of water. Stir until the sauce flows easily from a lifted spoon.
  7. Transfer the mixture to an airtight jar. Refrigerate for at least 2 hours, though 24 hours is the sweet spot. Wait until the flavors have fully married and the color has deepened.