Nakato Seafood Sauce

1-1/4 cup Hellmann's mayonnaise (I've used low fat and it tastes fine)
1/4 cup water
2 teaspoon tomato paste
1 tablespoon melted butter
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon paprika
dash cayenne pepper

The original recipe I tried called for less tomato paste, garlic powder, and paprika, but I think this variation puts it closer to the taste of Nakato. Mix all of the ingredients up and refrigerate for a couple of hours before first use. This allows the flavors to blend and the color to develop. As far as I can tell, this will keep in the refrigerator for as long as the mayo keeps!