I'm well aware of your efforts, BG....

I've read your postings that describe the enormous energy and efforts you've
invested for this sauce. I don't know if you've only been experimenting solely
with mixing the ingredients and adjusting the proportions. Have you tried
putting any of your mixture to heat, like I do with my teriyaki sauce? From
the sound of it, I would strive for some combination of a beurre blanc (white
butter sauce) and homemade mayonnaise with Asian/Japanese spices thrown in.

I don't go to steakhouses because I don't really eat red meat. Plus, for
health and personal reasons, I cook mostly traditional Japanese dishes at home,
which is what I grew up eating. FYI -- I'm a Japanese-American that grew up in
Tokyo. My mom is Japanese, and her family has been involved in the Japanese
food industry for more than a century (they owned ryotei's, which are the
extremely expensive restaurants that serve kaiseki cuisine). Interestingly
enough, her brother decided to break out, and became an owner/chef of a Chinese
restaurant in Tokyo. So growing up surrounded by food professionals turned me
into a big believer in culinary experimentation combined with fundamental
cooking skills.

I commend your efforts, and I really do appreciate your response to my
posting. In addition, you had the integrity to sign your message, as opposed
to those that chose to attack me anonymously without really comprehending the
intent behind my postings. I really do hope that you'll find what you're
looking for, and if you need any help, please let me know.

Take care!