Let’s make some homemade Yum Yum Sauce, just like they serve at your favorite Japanese Steakhouse. The recipe is easy to make and it is tastier than store bought versions.
Sponsored post by Mirum. All opinions are my own.
Yum Yum Sauce
This mayonnaise based sauce is often served in Japanese hibachi restaurants as a dipping sauce for shrimp or drizzled on fried rice or grilled meats. I personally prefer to use it mostly as a shrimp sauce or for dipping fresh vegetables in. Japanese restaurants also use Yum Yum sauce as a salad dressing. As you can see the sauce is very versatile. While not traditional uses, it would work well as a sandwich spread or dressing for shrimp or chicken salad.
My version of the sauce does not include hot sauce, since my daughter isn’t a fan of spicy foods. Feel feel to add a splash or two when mixing your batch though. It is a tasty addition.
How to Make Yum Yum Sauce
Yum Yum Sauce is so easy to make. Don’t buy it bottled, what you need to make it is probably right in your pantry. Printable recipe card below. Also see below for a low carb version for those on the Keto diet.
The ingredients you will need to make homemade Yum Yum sauce: mayonnaise, ketchup* (or tomato paste), sugar*, garlic powder, onion powder, paprika and cayenne.
*The ketchup and sugar are only items you will need to swap to make Keto Yum Yum sauce.
scoop mayo into a medium mixing bowl.
Add the spices and mix.
Now add the sugar.
Mix in the ketchup next. It is best to refrigerate the sauce a few hours before using, but you can serve it right away if you need to.
It teams great with my baked Popcorn Shrimp.
The sauce is also great with veggies and other foods though.
Keto Yum Yum Sauce
Substitute tomato paste for the ketchup and erythritrol for the sugar in the recipe below. Measurements will remain the same.
Yum Yum Sauce, just like they serve at your favorite Japanese Steakhouse. Easy recipe and better tasting than store bought. Includes KETO version.
- 1 1/2 cups Hellmann's mayonnaise
- 1/4 cup ketchup (use tomato paste in keto version)
- 2 tbs sugar (use erythritrol for keto/diabetic)
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cayenne
- Put all ingredients in a bowl and mix well.
- Refrigerate a few hours to let flavors meld together (can be used immediately, if need be). Always store in refrigerator and use within a week.
The Keto version of the recipe only has trace amounts of carbs. It calculates as zero. Calories at 78