Yum Yum Sauce is best known in the Japanese Hibachi restaurant from what I remember. The name says it all. Yummy, yummy for the tummy. It is great with seafood, steak, chicken, and vegetables.
The recipe is quick and easy and a great addition to enhance the wild factor of the taste buds in your mouth.
Yum yum sauce can be spread on chicken sandwiches, stuffed shrimp, vegetables, steak, and anything else your heart desires.
Did You Know!
Yum Yum sauce did not originate in Japan. It was create by Terry Ho and is well know across North America and Canada but, it won't be found in the restaurants in Japan.
Storing Tip
Freeze It is not recommended to freeze yum yum sauce because it changes the consistency, causing it to separate when thawed.
Refrigerate Using a airtight container yum yum sauce can last up to two weeks in the fridge.
Ingredients Yum Yum Sauce
Mayonnaise- this is the base of this recipe. Makes the sauce creamy.
Ketchup- the tomato acid to the sauce
Sugar adds a touch of sweetness to the dish and counteracts the acid
Garlic & onion powder- enhance the flavor
Salt & Cayenne pepper- wakens the sauce
Paprika- has a hint of mild sweetness
Sriracha- extra kick power
Water- use to thin out the sauce if needed
Let's get started!
Combine all ingredients together. Blend well. Add water to thin out the sauce if needed. Serve as a dipping sauce, great with steak, or stir fry.
Bon Appetit, ENJOY!
i love yum yum sauce