Yum Yum Sauce is a sweet and tangy mayo based condiment perfectly named for its undeniable yumminess! Now you can make this Japanese steak house condiment at home. This recipe is so easy and delicious, you’ll make sure there’s always some in your fridge.
We have a big time love affair with homemade sauces. Some others include our Homemade Teriyaki Sauce, Homemade Enchilada Sauce, and Homemade Ranch Dressing.
What is Yum Yum Sauce?
You won’t likely find Yum Yum Sauce anywhere in Japan, but in North America every Japanese Hibachi restaurant has it. Hibachi is a cooking method, where meat, seafood, and/or fresh vegetables are seared on a super hot metal cooking surface. And there’s always some Yum Yum Sauce near by used as a condiment to go with your meal either for drizzling or dipping.
It is sold in stores, but this homemade Yum Yum Sauce is so much better and crazy easy to make.
Yum Yum Sauce recipe
What’s in Yum Yum Sauce? Yum Yum Sauce ingredients are so simple, but deliver bold, sweet, and tangy flavor!
Mayonnaise: Mayo is the creamy base. I do not recommend subbing with plain Greek yogurt or sour cream. It’s just not the same.
Rice Vinegar: Has a mild, slightly sweet flavor and a wonderful tang. It’s a must.
Ketchup: Adds sweetness and tanginess. Some people add in tomato paste instead.
Sugar: Just a little sugar to balance out the acidity from the vinegar.
Paprika: you want to use sweet paprika, not the smokey variety.
Garlic Powder: For added flavor.
Unsalted Butter: Makes it rich and creamy. This is a key ingredient in Yum Yum, so don’t skip it.
Water: To thin out the sauce, so it’s not a paste.
How to make Yum Yum Sauce
It’s another one of my favorite easy condiments to make. You simply whisk all ingredients together in a bowl until smooth, using only a small amount of water to start, and adding more as needed for desired consistency. Then lick it off the spoon. Just kidding. Maybe.
Proper Storage
The flavors deepen the longer all the ingredients are combined, so it’s best enjoyed the day after you make it…but we can never wait that long!
Any leftover sauce should be stored in a tightly sealed container or jar in the fridge. It will keep up to a week. You can easily cut the ingredients in half for a smaller batch and whip it up fresh every time, or alternatively, double the ingredients for a lot of sauce.
How to Use Yum Yum
Stock this in your fridge because you’ll want to use it on everything. Here are some ideas:
A perfect dipping sauce for cooked, cold shrimp (sort of like shrimp co*cktail)
With sweet potato fries
Dollop on a baked potato
For dunking smashed potatoes
With baked chicken or skillet steak
Drizzled over sushi bowls
As a dip for fresh veggies
Great on a burger
Other Condiments We Love
Homemade Sweet Chili Sauce
Tzatziki Sauce
Remoulade Sauce
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
Yum Yum Sauce
5 from 1 Rating
Yum Yum Sauce is a sweet and tangy mayo based condiment perfectly named for it's undeniable yumminess! Now you can make this Japanese steak house at home.
Servings: 10(2 tablespoons per serving or 1 1/4 cups total)
Ingredients
1cupmayonnaise
2tablespoonsketchup
1tablespoonunsalted butter,melted
3teaspoonsrice vinegar
1teaspoongranulated sugar
1teaspoonsweet paprika
1/2teaspoongarlic powder
2-3tablespoonswater
Instructions
Whisk all ingredients together in a medium bowl until smooth, using only 1 tablespoon of water to start, and adding more as needed for desired consistency.
Refrigerate for at least 1 hour before serving for best flavor.
Store leftover sauce in a tightly sealed container or jar in the fridge. It will keep for up to a week.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Condiment
Cuisine: Asian
Keyword: Yum Yum Sauce, Yum Yum Sauce Recipe
Did you make this recipe?Snap a picture and mention @bellyfullblog!
Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!
Yum Yum sauce is made up of mayo, ketchup, and vinegar, whereas this Cafe Yumm sauce is a vegan and gluten-free sauce that's made up of chickpeas, almond flour, and nutritional yeast.
An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.
Yum Yum seasoning typically contains a blend of spices, including garlic powder, onion powder, paprika, and sometimes sugar or other sweeteners. Some variations may also include salt, pepper, and other savory herbs and spices. How is Yum Yum seasoning used in cooking?
Yum Yum Sauce (also known as White Sauce, Sakura Sauce, or Japanese Steakhouse Shrimp Sauce) has been commonly found in Japanese steakhouses for years. More recently, people have started to notice this sauce appearing in sushi restaurants as well.
Almost every teppanyaki restaurant will serve it, though its name differs depending on whom you talk to. White sauce (a deceptive moniker), shrimp sauce, yummy sauce, yum yum sauce — are all used interchangeably.
In 2012, Terry Ho's Yum Yum Sauce was successfully bottled and is now available in most grocery stores nationwide. He has since created a Japanese Ginger Dressing that is available at select Walmart Supercenters. He plans to continue creating more sauces derived from family recipes.
It's only fitting that Terry Ho's is the best yum yum sauce brand you can buy; Terry invented yum yum sauce for his chain of Hibachi Express restaurants. It became so popular that he started bottling it in 2012. It's the perfect amount of sweet and tangy (almost like a deviled egg) and it is so thick and creamy.
Also known as white sauce or shrimp sauce, yum yum is an entirely American invention—a pinkish, mayonnaise-based condiment devised to accompany the theater and steak/chicken/shrimp line-up served in teppanyaki restaurants.
A 2-2-2 organic fertilizer formulated in New Mexico for alkaline, nutrient-poor Western soils like ours in Colorado. It is made from alfalfa meal, cottonseed meal, kelp meal, rock dust, greensand and soft rock phosphate. It feeds the plants and the beneficial microbes that feed the plants.
'Yum Yum' in Chinese cooking is less about a specific dish and more about an emotive description of the sensory pleasure derived from consuming a well-prepared meal. It encompasses the gastronomic delight experienced through the exquisite balance of flavors, textures, and aromas that define Chinese cuisine.
Nothing compares to YUM YUM's smooth peanut butter taste! YUM YUM is best enjoyed on bread, baked into peanut butter cookies or drop a dollop in your smoothies or porridge for some extra flavour. Ingredients: Peanuts, Sugar, Vegetable Oil, Hydrogenated Vegetable Oil, Salt.
Both spicy mayo and yum yum sauce have a mayonnaise base, but spicy mayo packs a lot more heat than yum yum sauce. Most spicy mayo is made with just two ingredients like the one I share here. Yum yum sauce is sweeter and less spicy as it uses ketchup or tomato paste, vinegar, garlic, sugar, and a little hot sauce.
It's the perfect amount of sweet and tangy (almost like a deviled egg) and it is so thick and creamy. It coats shrimp like a dream. But it also has a bit of a Thousand Island dressing quality, so you can and should also use it on a burger or to dress a salad. Terry, your yum yum sauce remains the yummiest.
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