Yum Yum Sauce Recipe
This easy, no-cook Yum Yum Sauce recipe brings that iconic Japanese cuisine flavor—creamy, tangy, and ready in minutes.
I’ve been a sauce enthusiast since my very first Hibachi dinner back in the ’80s, and let me tell you, this dipping sauce—often called shrimp sauce or sakura sauce—is the unsung hero of every grill-out. With just mayonnaise, ketchup, paprika, garlic, and a few pantry staples, you’ll have a flavorful condiment that elevates veggies, seafood, and steak on a whim. You know what? Once you taste it, you’ll wonder how you ever lived without it.
Full Recipe Introduction
Yum Yum Sauce, sometimes labeled “white sauce” at Japanese steak houses, blends creamy richness with a hint of sweetness and just enough tang to keep your taste buds dancing. It’s not exactly traditional Japanese, but it channels that fun, festive Hibachi vibe we all love. What makes this recipe special is its simplicity—no simmering on the stove, no hard-to-find ingredients. Plus, it’s adaptable for picky eaters or health-conscious friends by tweaking sugar levels or swapping in vegan mayo. I often serve it at summer potlucks alongside grilled shrimp or as a zesty slather on homemade sliders. My grandkids adore dunking sweet potato fries into it, and honestly, I can’t blame them.
Why You’ll Love This Recipe
• No-cook, no-fuss condiment—ready in under 10 minutes
• Pantry-staple ingredients: mayonnaise, ketchup, vinegar, spices
• Creamy yet tangy—perfect for dipping sauce or drizzle
• Customizable heat—add cayenne, sriracha, or chipotle for a kick
• Great make-ahead option; flavors meld beautifully after chilling
• Kid-friendly with just the right hint of sweetness
• Vegan and gluten-free tweaks available for diverse diets
• Enhances everything from grilled veggies to seafood and steak
• Low-effort crowd-pleaser for parties, picnics, or weeknight meals
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 of hot sauce or a pinch of cayenne (optional, to taste)
Pinch of salt and white pepper (white pepper keeps the sauce that pretty pale hue)
Tips:
– Choose full-fat mayo for a creamier mouthfeel.
– If you’re short on time, whisk in all dry ingredients first; they dissolve faster.
– Let melted butter cool slightly so it doesn’t break the emulsion.
Directions
1. Whisk mayonnaise and ketchup in a medium bowl until completely smooth—no streaks.
2. Stir in rice vinegar, cooled melted butter, garlic powder, onion powder, smoked paprika, and sweet paprika; keep whisking so everything melds.
3. Add sugar, a splash of hot sauce (if you like heat), and season with salt and white pepper. Taste and tweak: need more tang? Add another ½ tsp vinegar. Sweet tooth kicking in? A pinch more sugar.
4. Cover the bowl or transfer to an airtight jar, then chill for at least 30 minutes—this resting time lets flavors marry. (Pro tip: overnight chilling gives even deeper flavor, but 30 minutes works wonders.)
5. Before serving, give it one last stir or a quick shake in the jar. Dollop over grilled shrimp, spread on burgers, or serve alongside crisp veggies and fries.
Servings & Timing
Yield: about 1 cup (4 tablespoons per serving; serves 4–6 as a dip)
Prep Time: 8 minutes
Chill/Rest Time: 30 minutes (up to 24 hours)
Total Time: 38 minutes–24 hours
Variations
• Sriracha Swirl: Stir in 1 tbsp sriracha for a spicy twist.
• Green Herb Boost: Fold in 2 tbsp chopped chives, parsley, or cilantro for freshness.
• Vegan Version: Use vegan mayo and coconut oil in place of butter.
• Low-Sugar Swap: Replace granulated sugar with 1 tbsp honey or monk fruit sweetener.
• Smoky Chipotle: Add ½ tsp chipotle powder or minced chipotle in adobo.
• Citrus Zing: Swap rice vinegar for yuzu juice or lemon juice for bright acidity.
Storage & Reheating
Store in an airtight container in the fridge for up to 5 days—just give it a stir before each use. Freezing isn’t recommended since the emulsion can break and separate upon thawing. If you must freeze, expect a looser texture and whisk vigorously after thaw. Make-ahead tip: whip it up the night before; the next day you’ll have dinner almost on autopilot.
Notes
• I tested this sauce with three mayonnaise brands—Kewpie delivered the creamiest, roundest mouthfeel.
• Sugar levels can be adjusted based on your family’s preferences; start low, then build sweetness.
• If your sauce seems grainy, that’s usually undissolved sugar—let it sit a bit longer or whisk in a touch more vinegar.
• For an extra-silky texture, blend ingredients in a mini food processor for 10 seconds.
• Tried it with fresh grated garlic and onion—lovely, but powder keeps it smooth and shelf-stable.
FAQs
Q: Can I use this as a salad dressing?
A: Absolutely—thin it with a little extra vinegar or even buttermilk for a creamy salad dressing.
Q: Why is my sauce too runny?
A: Chill it longer; cold helps thicken the mayo base. You can also add a pinch more mayo or paprika to firm it up.
Q: Can I omit the butter?
A: Yes—your sauce will be slightly less rich but still delicious; try a neutral oil if you like.
Q: How spicy is this sauce?
A: Mild by default; heat levels depend on your hot sauce or cayenne addition.
Q: Is Yum Yum Sauce gluten-free?
A: Most ingredients are gluten-free, but always check labels on ketchup and mayo for hidden wheat.
Q: Can I make this ahead for a party?
A: For sure—prepare up to 24 hours in advance for deep melding, then stir and serve.
Q: Why does the color change after chilling?
A: Paprika pigments settle; a quick stir brings back that pretty pink hue.
Q: What’s the calorie count?
A: Roughly 100–120 calories per 2-tbsp serving—mostly from healthy fats in the mayo and butter.
Conclusion
This Yum Yum Sauce Recipe is your new secret weapon for everything from Hibachi-style shrimp to simple veggie sticks—creamy, tangy, and endlessly adaptable. Give it a whirl, then swing back here to leave a comment or share your favorite variations. Can’t wait to hear how you jazz it up in your kitchen!
Yum Yum Sauce
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.
