Yum Yum Sauce Recipe • 4★

Published June 21, 2022

David Malosh for The New York Times. Food Stylist; Simon Andrews.

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.

Featured in: A Case for Frozen Mixed Vegetables

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

1 teaspoon garlic powder

½ teaspoon sweet paprika

1 tablespoon warm water

2 teaspoons rice vinegar

1 teaspoon toasted sesame oil

13 grams carbs; 30 milligrams cholesterol; 610 calories; 16 grams monosaturated fat; 37 grams polyunsaturated fat; 9 grams saturated fat; 62 grams fat; 1 gram fiber; 809 milligrams sodium; 1 gram protein; 9 grams sugar

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.

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.

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.

if anyone’s wondering, the name fits it perfectly!

Um…sounds like thousand island dressing…to me…

Any suggestions for a powdered garlic replacement ingredient? Fresh garlic is a no-go also 😩.