Yum Yum Sauce

This Yum Yum Sauce recipe is simple to make in 10 minutes or less. It's perfect for all your Japanese steakhouse-inspired dinners without any additives. It's naturally gluten-free, with simple dairy-free options as well. Pair it with my Hibachi Dinner at Home. It lights up the flavors of hibachi chicken and veggies as well as the fried rice.

Prep Time10

Cook Time0

Total Time10

Author : Kari Peters

Cuisine: Asian

Servings:

Calories: 212kcal

Ingredients

1 cup avocado oil mayonnaise at room temperature, see notes
1/4 cup ketchup I use sugar-free from Primal Kitchen
2 tbsp sriracha or to taste
1/2 tsp granulated garlic or garlic powder + 1/2 tsp onion powder
1/4 tsp smoked paprika or regular
1 tsp rice vinegar add more to taste if desired
1 tbsp salted butter melted and cooled
water to thin if necessary

Instructions

Place all the ingredients into a small bowl and whisk until smooth.
Refrigerate until you're ready to serve the yum yum sauce, or up to 1 week. If you use homemade mayonnaise, the sauce keeps up to 3 days.
This sauce tastes best if refrigerated for 1-4 hours before serving so the flavors can develop.

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Notes

It's important that the mayo isn't too cold when you add the melted, cooled butter so it doesn't congeal/coagulate into hard little bits.

Avocado Oil Mayo: 1 egg, 1 tsp vinegar, 1/2 tsp salt, 1-1.5 cups avocado oil. Add the egg, vinegar, and salt to a blender. With the blender running, add the avocado oil in a very thin, steady stream at medium speed until the mayo has thickened or all the oil has been added.

Nutrition