If you like Hibachi as much as I do, you probably like the sauce they serve with it. I don't know why this weird combo of ingredients tastes so good, but it does. It is fast to whip up and it will keep a couple of weeks in the fridge. You can make this vegan just by using vegan mayo- I have a recipe here on the blog.
This makes a good salad dressing, dip for veggies, or, if you make a fried rice with quinoa or black rice in p3, slap some of this in it and your mouth will be very happy!
Yum Yum Sauce
Phase 32-4 T is a standard portion
1 cup Mayo- I use my Perfect Mayo
2 T sugar free ketchup
1 T xylitol or stevia/monk fruit equivalent
1/2 T paprika
2 tsp vinegar
2 tsp garlic powder
1-4 T water
Whisk everything except water in a bowl until smooth. This takes just a second or two. Add enough water to thin to how you like it.
Scrape into a glass jar with a lid and label it. Keep refrigerated.
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