The pink sauce you get not quite enough of at the Japanese restaurant. For shrimp, chicken, steak, veggies, or just fried rice.
10 minutes, 4 half-cup servings
| 2 cups | Mayonnaise |
| ½ cup | Cold water |
| ¼ cup | Ketchup |
| 1 Tbsp | Garlic Juice (*) or fish sauce |
| 1 Tbsp | Sriracha or chili paste |
| 1-2 pinches | Salt |
| 1 tsp | Ground ginger |
| 1 tsp | Dry mustard |
| ½ tsp | White pepper |
| 1 tsp | Paprika |
| 1. Combine mayonnaise (2 cups), cold water (½ cup), ketchup (¼ cup), garlic juice (1 Tbsp), sriracha (1 Tbsp), salt (1-2 pinches), ground ginger (1 tsp), dry mustard (1 tsp), paprika (1 tsp), and white pepper (½ tsp) in a bowl or large jar. |
| 2. Whisk or shake the mixture to combine. |
| 3. Refrigerate the sauce. |
| 4. Serve the sauce. |
| 1. You can get garlic juice by skimming liquid off the top of a jar of diced or minced garlic. |
| 2. The sauce is best when refrigerated for 2 hours to overnight. |
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