Yum Yum Sauce Recipe

Name: Yum Yum Sauce
Prep time: 5 min
Total time: 485 min
Ingredients: 1.25 cups mayonnaise; 0.25 cup water; 1 tablespoon melted butter; 1 teaspoon tomato paste; 1 teaspoon white sugar; 0.5 teaspoon garlic powder; 0.25 teaspoon paprika; 1 pinch cayenne pepper

This creamy and flavorful mayonnaise-based sauce is a perfect addition to your dishes. It combines the richness of mayonnaise with the tang of tomato paste and the kick of cayenne pepper. Ideal for dipping, spreading, or drizzling on your favorite foods.

Ingredients

1 cups mayonnaise
cup water
1 tablespoon melted butter
1 teaspoon tomato paste
1 teaspoon white sugar, or more to taste
teaspoon garlic powder
teaspoon paprika
1 pinch cayenne pepper

Directions

Step 1: Gather all ingredients and prepare your workspace for cooking.

Step 2: In a large bowl, whisk together the mayonnaise, water, melted butter, tomato paste, sugar, garlic powder, paprika, and cayenne pepper. Continue whisking until the mixture is smooth and well combined.

Step 3: Once everything is thoroughly mixed, cover the bowl with a lid or plastic wrap and refrigerate. Allow the sauce to chill for at least 8 hours, or preferably overnight, to let the flavors meld together.

Step 4: After the chilling time, give the sauce a quick stir before serving.

Nutrition Facts (per serving)

Calories	175
Total Fat	19g
Saturated Fat	3g
Cholesterol	11mg
Sodium	141mg
Total Carbohydrate	1g
Dietary Fiber	0g
Total Sugars	1g
Protein	0g
Vitamin C	0mg
Calcium	2mg
Iron	0mg
Potassium	11mg

Servings per recipe: 12

Note: The above nutrition information is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may vary depending on specific ingredient brands used.

Yum Yum Sauce Recipe

Yum Yum Sauce is a popular, creamy sauce often served at Japanese steakhouses, especially at hibachi grills. Its a tangy, sweet, and slightly spicy sauce made with ingredients such as mayonnaise, tomato paste, butter, garlic powder, and paprika. The simplicity of its components belies the complex flavors that have made this sauce a favorite for dipping and drizzling over a wide range of dishes. Whether you're enjoying grilled meats, seafood, or fried rice, Yum Yum Sauce elevates the meal with its perfect balance of flavors.

History of Yum Yum Sauce

While Yum Yum Sauce is commonly associated with Japanese steakhouses, its exact origins are somewhat ambiguous. Some culinary historians believe it was created in the United States, particularly in the mid-20th century, when Japanese-inspired hibachi restaurants became popular. The sauce is often linked to Americanized Japanese cuisine, blending familiar ingredients like mayonnaise with a Japanese flair. Its thought that the sauce was developed to complement grilled meats, vegetables, and seafood often cooked on a hibachi grill. Its popularity soared as more diners experienced the flavors of the Japanese steakhouse, eventually spreading to home kitchens across the globe.

Regional Variations

Though the basic ingredients of Yum Yum Sauce are consistent, there are several regional variations depending on where its prepared. For instance, in some parts of the U.S., chefs may tweak the sauces recipe by adding more spice, such as hot sauce or sriracha, to cater to local tastes. In Japan, some chefs may choose to use more authentic Japanese ingredients, such as Kewpie mayonnaise, a brand known for its richer and more umami-forward flavor, or mirin, a sweet rice wine that gives the sauce a subtle depth. The regional differences contribute to a wide range of flavor profiles, making Yum Yum Sauce adaptable to various palates.

How Yum Yum Sauce Differs from Similar Sauces

While Yum Yum Sauce shares similarities with other creamy condiments, such as aioli and Thousand Island dressing, there are key differences. For example, aioli is traditionally made with garlic, olive oil, and egg yolks, creating a much more robust garlic flavor, whereas Yum Yum Sauce is sweeter and milder with its use of sugar, tomato paste, and paprika. Unlike Thousand Island dressing, which often contains chopped vegetables and a tangier taste, Yum Yum Sauce is smooth and velvety, with a less complex texture. These subtle differences give Yum Yum Sauce its unique status among dipping sauces, particularly for those who enjoy a milder, sweeter accompaniment to their meals.

Where to Serve Yum Yum Sauce

Yum Yum Sauce is typically served at Japanese hibachi steakhouses and is used as a dipping sauce for grilled meats like chicken, steak, and shrimp. It also pairs wonderfully with vegetables, fried rice, and seafood. The sauces creamy texture and slightly tangy flavor make it the perfect complement to the smoky flavors of grilled dishes. At home, you can use Yum Yum Sauce as a condiment for burgers, chicken tenders, or even as a salad dressing, proving its versatility beyond the hibachi grill.

Interesting Facts about Yum Yum Sauce

Here are a few fun facts about Yum Yum Sauce that may surprise you:

Although its widely known as Yum Yum Sauce, the name is not an official culinary term, and different steakhouses may have their own versions with different names, such as white sauce or shrimp sauce.
Some chefs believe that adding a touch of pomegranate balsamic vinegar or horseradish enhances the sauce, providing a unique twist to the traditional flavor.
Yum Yum Sauces popularity has spread internationally, with variations appearing in countries as far-flung as Canada, the UK, and Australia.
While the sauce is often used as a dipping sauce, it also makes a fantastic dressing for coleslaw or a topping for grilled vegetables and seafood.

FAQ about Yum Yum Sauce Recipe

Yum Yum Sauce should be stored in an airtight container in the refrigerator. It will stay fresh for up to 1 week. Make sure to stir it before serving, as ingredients may separate over time.

Yes, Yum Yum Sauce is best when allowed to sit for at least 8 hours or overnight in the refrigerator. This helps the flavors to meld together, making the sauce more flavorful.

It is not recommended to freeze Yum Yum Sauce, as the mayonnaise base can separate and lose its texture once thawed. It's best to store it in the refrigerator and use it within a week.

If you don't have tomato paste, you can substitute it with ketchup. Some people also use Heinz Chili Sauce or even a mixture of rice vinegar and mirin for a slightly different flavor.

For an authentic taste, it's best to use Kewpie mayonnaise, which is a Japanese brand that has a richer, more yolk-based flavor. However, Hellmann's or other regular mayonnaise brands can also be used if Kewpie is unavailable.

Yes, you can adjust the spiciness by increasing or decreasing the amount of cayenne pepper. If you prefer a milder sauce, you can leave it out entirely or substitute with a small amount of sriracha sauce.

To make Yum Yum Sauce thicker, you can reduce the amount of water or add a little extra mayonnaise. Alternatively, you can add a small amount of cornstarch mixed with water to thicken the sauce.

Yes, you can increase the spice level by adding sriracha sauce or hot sauce instead of cayenne pepper. Adjust to taste for the desired level of heat.

Yes, you can use low-fat mayonnaise, but it may affect the richness and texture of the sauce. The full-fat mayo provides a creamier and more authentic flavor.

Yum Yum Sauce is perfect as a dipping sauce for grilled meats, seafood (especially shrimp and scallops), or vegetables. It can also be used as a topping for rice, fried rice, or even sushi.

Comments

Johnna Barrett

10/06/2025 01:52:54 PM

This is THE sauce! I've tried making it with other recipes that call for sriracha sauce, but it never came out right. The last time we went to our favorite Japanese restaurant the chef gave us the basic ingredient list -- identical to this. Everyone in our family loves it. Didn't have tomato paste so we substituted with ketchup and it was still great.

Katie Cooper

12/08/2010 09:46:22 AM

You have to let it sit overnight and I'd use Hellmans Mayo. It's the best for this recipe. Don't use any other kind.

jujuBee

01/09/2014 05:04:24 PM

Good starter recipe.. I've made this with tomato paste. It was ok, but it didn't come out quite right. I asked two of my friends and showed them the recipe, and they laughed at me. :( The pale orange color is not due to tomato paste, it should be due to the paprika. Rather than tomato paste, I now use 1.5 tablespoons of rice vinegar and 1.5 tablespoons of takara mirin (cooking wine). Though these can be adjusted to taste. Don't use the fake kikoman mirin found in most general supermarkets either. Lastly. If available in your area, use Kewpie mayo or any other Japanese brand mayo. It is more yolk based and will give you a more authentic taste if you've eaten at a more authentic hibachi joint. You can also go the route of making your own mayo from a Japanese recipe. ... I've also seen sakura recipes without paprika and instead use soy sauce, mirin, garlic powder, and pepper. Experiment a little. :)

PAWKS

06/12/2013 06:34:58 PM

This sauce is awesome! I did cut the mayo back a little because of the reviews and I increased the cayenne pepper and added a splash of rice vinegar for a little zip. Now if only I can learn to make that little onion volcano, I'll have my own personal Hibachi kitchen.

Juliegd

07/14/2010 08:05:36 PM

This was pretty close to what we get at our local Japanese restaurant. I added some pomegranate balsmic vinegar and it added the zip it needed.

MeganTolbert

03/13/2012 09:09:48 AM

I have to agree that I felt this recipe had a little too much mayo (I used Hellmans) I used about 1/2 cup less than the recipe called (which makes less sauce but Im the only one in our family who eats it so it worked out great!) for with same spice amounts and a little extra sugar and it was fantastic!! We just moved away from my all time favorite Hibachi place and I am so glad that I can make my own sauce now! Priceless! Thank you so much!

Danielle Phipps

05/29/2016 04:35:03 PM

The first time I made this I did it with Hellman's Mayo. It came out ok but was something was still a little off. The second time I made it I used Kewpie mayo from the ethnic Isle in walmart and it made all the difference. The smell, color, consistency, and flavor was perfect. I definitely recommend using the Kewpie mayo if you want it to come out lIke the white sauce in restaurants.

Jenn Pasanen

07/17/2018 06:39:16 PM

Gets the job done. Here is how I avoided the mayo taste: Double the ketchup (tomato paste), butter, and sugar. Triple the paprika and garlic powder. Add spices, water, sugar and butter, microwave to melt. This will take ~25 seconds. If you forget the water your butter is going to make a mess... make sure to cover. Put in fridge to cool 5 minutes before adding your mayo. Take out, add everything else. USE A WHISK; your mix should not be lumpy. Put back in fridge covered, gets better longer it sits. Mayo used: Helmans light Ketchup used: Kroger brand original Butter: Country Crock original Garlic salt and Paprika: 5th Season and Great Value I am still trying to figure out the "zing" the restaurant achieves- I figure like most reviewers it must be some vinegar. If you use the right ketchup, you may be able to avoid using the vinegar.

Veronica08

09/10/2011 06:45:07 PM

I love it. It's very similar to what you get at the Japanese restaurants. I did use Hellmann's and added 1 tsp more of tomato paste like another reviewer suggested. I will definitely be making this again. Goes great with Glo's Fried Rice from this site

Shake-n-Bake

07/12/2020 12:02:06 AM

Triple the sugar to 3 teaspoons and you've got Japanese steakhouse yum yum sauce. Takes away the mayo taste too! With the added sugar, this is perfect!

Jessica Sizemore

01/15/2011 09:23:56 PM

Fantastic! I added a little more tomato paste and sugar to taste and this was GREAT! Letting it sit for a while lets the ingredients blend together, this is just like what they serve at our local japanese steak house! Thanks for adding this recipe!

Stephanie Garcia

02/28/2025 02:50:13 AM

I never knew it could be this easy and tasty.

Emily Diaz

02/18/2025 02:44:04 AM

I can’t stop eating it! 🤤

Sheila Marie

11/17/2024 04:05:58 PM

Didn’t have cayenne, substituted a shot of sriracha. Came out great!

Kevin Garcia

07/04/2024 08:32:30 PM

Made it last night — still thinking about it.

Anne Uber

08/28/2023 11:39:22 PM

I ordered Hibachi takeout, but they forgot to include Yum Yum sauce. I quickly mixed this up, but used Heinz Chili Sauce instead of tomato paste. It was delicious!

penandra

06/28/2023 07:57:32 PM

3 stars for this recipe as printed, 5 stars for my modified version = 4 star average. 😉 I use ketchup and eliminate sugar, rice vinegar (1 TBL) instead of what’re, sriracha instead of cayenne. When I serve with shrimp I substitute horseradish (and up the amount)

Chef Jeff

06/27/2023 06:32:55 PM

Our local Chinese restaurant said that they make theirs using ketchup. I made this recipe as written... Nope, not right. So I added ketchup. Now were getting somewhere! I added a little ore each time until it was perfect. So that's the key. Use ketchup. I also doubled the sugar.

jj

12/30/2022 05:44:17 PM

It's perfect, so great for a dipping sauce with fondue, tasty for shrimp, scallops, chicken and beef.

missy7762

12/02/2022 12:30:49 AM

Yummy with chicken

Moroccan Ras el Hanout-Spiced Tomato Sauce Recipe

audio version

Cook Time: 65 minutes

Yum Yum Sauce Recipe

Ingredients

Directions

Nutrition Facts (per serving)

History of Yum Yum Sauce

Regional Variations

How Yum Yum Sauce Differs from Similar Sauces

Where to Serve Yum Yum Sauce

Interesting Facts about Yum Yum Sauce

FAQ about Yum Yum Sauce Recipe