Yum Yum Sauce Recipe • 4★ • 5 min

Published June 21, 2022

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for fried tofu, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

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1teaspoon toasted sesame oil

609 calories; 62 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 37 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 809 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.

In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.

Step 2Yum yum sauce can be refrigerated in an airtight container for up to 5 days.

Yum yum sauce can be refrigerated in an airtight container for up to 5 days.

Individual ingredients can be stored for long periods because they do not support bacterial growth for particular reasons, e.g. too acid, too dry, no nutrients, no carbohydrates, too salty, etc. When you combine ingredients the mixture may shift towards a happy medium and bacteria, mold and yeast can grow. Or it could be as simple as the mixture (emulsion) separates and look gross. Caveat, i'm an oceanographer not a food scientist.

Shelf life is limited by the addition of moisture to garlic powder. Almost all garlic contains clostridium botulinum spores (the cause of botulism poisoning). These spores cannot grow in a dehydrated state but will start to propagate when water is added to the environment.

An alternative for the yum yum sauce is Jacques Pepin's red sauce (he plates the sauce with a crab cake set on top, very good), from Fast Food My Way: 1/3 c. mayo, 2 T ketchup, 1 t wasabi paste, 2 t lime juice, 1 T water, 2 t chopped chives. In a pinch, I've made it with first 3 ingredients only, still very good. Also goes well with fried green tomatoes, cold shrimp, fish.

Thanks, Eric, for adding a little somethin extra to your already great fried rice recipe! Realized I had some extra takeout rice post New Year’s Day Han Dynasty delivery, & this really took my leftover fried recipe dinner to the next level.

I add soy sauce and fish sauce for more umami.

Normally, I love sesame oil. In this recipe, however, to my taste it overpowers the other ingredients.

Source: https://cooking.nytimes.com/recipes/1023155-yum-yum-sauce