Yum Yum Sauce
This easy, no-cook Yum Yum Sauce recipe brings the iconic Japanese cuisine flavor—creamy, tangy, and ready in minutes. Perfect for dipping veggies, seafood, and steak.
Ingredients
- 1 cup mayonnaise Kewpie or whole-egg mayo for the richest texture
- 2 tbsp ketchup look for a brand with low added sugar if you like less sweetness
- 1 tbsp rice vinegar or apple cider vinegar adds bright tang
- 1 tbsp unsalted butter, melted and cooled for silkiness
- ½ tsp garlic powder fresh garlic can work—just mince finely
- ½ tsp onion powder or 1 tsp finely grated onion
- ½ tsp smoked paprika or regular paprika for milder flavor
- 1 tsp sweet paprika for color and gentle warmth
- 2 tsp granulated sugar honey or agave syrup as natural substitutes
- Splash hot sauce or a pinch of cayenne optional, to taste
- Pinch salt and white pepper white pepper keeps the sauce that pretty pale hue
Instructions
- Whisk mayonnaise and ketchup in a medium bowl until completely smooth—no streaks.
- Stir in rice vinegar, cooled melted butter, garlic powder, onion powder, smoked paprika, and sweet paprika; keep whisking so everything melds.
- Add sugar, a splash of hot sauce (if you like heat), and season with salt and white pepper. Taste and adjust seasonings.
- Cover the bowl or transfer to an airtight jar, then chill for at least 30 minutes—flavors meld beautifully after chilling.
- Before serving, give it one last stir or a quick shake in the jar. Dollop over grilled shrimp, spread on burgers, or serve as a dip.
Notes
Choose full-fat mayo for a creamier mouthfeel. If short on time, whisk dry ingredients first. Let melted butter cool slightly to prevent emulsion breakage.
Nutrition
Calories: 120kcal
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