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.
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.
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 cocktail)
- 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
Yum Yum Sauce
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon unsalted butter , melted
- 3 teaspoons rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 2-3 tablespoons water
- 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.