Japanese-American · Sauce · All year
Yum Yum Sauce
4.6 · community
5m
Prep
0m
Cook
Easy
Level
160
Energy
The pink hibachi-counter sauce of a thousand teppanyaki dinners — mayo, tomato, butter, and a whisper of paprika. Better after a night in the fridge.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Yield: About 250 ml
Equipment
Small saucepan
Whisk
Prep checklist
Butter — melted
Garlic — grated
2 steps
Method
1
Whisk everything smooth, thinning with water to a drizzle consistency.
2
Refrigerate at least 2 hours — overnight is the real recipe; the flavors need the sleepover.
120 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Sides
Hibachi shrimp and fried rice
Grilled chicken
Dipping fries when nobody's watching
Garnish
A final swirl of butter or oil
Fresh herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
0
Umami
4
Heat
0
Per serving
Nutrition
160
kcal
0g
protein
4g
carbs
16g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Keep exploring
Related