Ingredients
- 5 tbsp unsalted butter, very soft
- 1 1/4 cups Kewpie mayonnaise
- 10 tbsp heavy whipping cream
- 1 tbsp + 2 tsp ketchup
- 1 tbsp + 2 tsp dark brown sugar, packed
- a rounded 1/2 tsp kosher salt
- a rounded 1/2 tsp garlic powder
- 1 1/4 tsp dry mustard powder
- a rounded 1/2 tsp white pepper
- a rounded 1/2 tsp onion powder
- a rounded 1/4 tsp smoked paprika
- a few pinches freshly ground black pepper
Make the Sauce
The key to a smooth sauce is to use very soft butter.
In a medium bowl, combine the softened butter, Kewpie mayonnaise, heavy whipping cream, and ketchup. Whisk until smooth.
In a separate small bowl, combine all the dry ingredients, from the brown sugar to the black pepper.
Add the dry mixture to the wet ingredients and whisk thoroughly until everything is fully incorporated and no lumps remain.
Transfer the sauce to a container and refrigerate for at least a few hours, but preferably overnight. This resting period is crucial for the flavors to meld and the sauce to thicken properly.
