Yum Yum Sauce Recipe: Authentic Steakhouse Style

Melt the butter. Place the 1 tbsp of unsalted butter in a small bowl and heat until liquid. Note: Let it cool slightly so it doesn't cook the mayo.

Combine the base. Whisk 1 cup of mayonnaise and the melted butter in your main bowl until the mixture looks glossy and smooth.

Add the color. Stir in the 1 tbsp of tomato paste. Note: Whisk vigorously to remove any clumps of paste.

Introduce the aromatics. Sprinkle in the 1 tsp garlic powder, 1 tsp smoked paprika, and 0.5 tsp onion powder.

Sweeten and season. Add the 1 tbsp granulated sugar and the 0.25 tsp cayenne if you want that subtle heat.

Brighten with acid. Pour in the 1 tbsp of rice vinegar and whisk until the color is a uniform, pale sunset pink.

Adjust the flow. Slowly add the 2 tbsp of water one tablespoon at a time.

Evaluate the texture. Whisk until the sauce ribbons off the whisk rather than falling in heavy clumps.

The Bloom phase. Cover the bowl tightly and refrigerate for at least 30 minutes.

Final stir. Give it one last whisk before serving until it regains its velvety sheen.