Easy Homemade Yum Yum Sauce Recipe
Indulge in a velvety Yum Yum Sauce made with simple pantry staples like mayo, tomato condiment, and a touch of Japanese sweet cooking wine. This quick recipe delivers a restaurant-quality dip perfect for grilled steak, seafood, or vegetables.
Print Share on Twitter Share on FacebookServings: 6 Servings
Calories: 80kcal
Equipment
- Small mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Airtight container (for storage)
Ingredients
- 1 cup good-quality mayo
- 1 tablespoon tomato condiment
- 1 tablespoon warmed butter
- 1 tablespoon Japanese sweet cooking wine mirin
- 2 teaspoons rice-based vinegar
- ¼ teaspoon mild chili powder paprika
- ¾ teaspoon dried garlic
- ¾ teaspoon dried onion
- 1 tablespoon fine sugar
- 1 –2 tablespoons water adjust to preferred thickness
- Optional: a few drops of spicy sauce or a sprinkle of cayenne pepper for extra heat
- Optional: a tiny pinch of smoked chili powder for a smoky note
Instructions
- Combine Base Ingredients
- In a bowl, add your good-quality mayo, tomato condiment, and warmed butter. Stir these together gently to ensure an even blend.
- Incorporate Seasonings
- Sprinkle in the dried garlic, dried onion, and mild chili powder. Mix thoroughly so the flavors distribute evenly.
- Sweet and Tangy Boost
- Add the fine sugar, Japanese sweet cooking wine, and rice-based vinegar. Continue stirring until the sugar dissolves.
- Adjust Consistency
- Drizzle in 1–2 tablespoons of water to achieve your desired thickness. If you prefer a thicker sauce, use less water; if you like it runnier, use more.
- Optional Heat and Smoke
- For a spicy kick, splash in hot sauce or dust with cayenne pepper. If you enjoy a subtle smoky aroma, blend in a hint of smoked chili powder.
- Taste and Refine
- Sample your sauce, then adjust the seasonings. You may add a touch more sugar for sweetness, or an extra dash of vinegar for tang.
- Chill and Serve
- Transfer your Yum Yum Sauce to an airtight container and refrigerate it for at least 30 minutes. This resting time lets the flavors meld into a rich, irresistible dip.
- Tips & Variations
- Thicker Consistency: Use a bit more mayo and slightly reduce the water.
- Extra Tang: Swap the Japanese sweet cooking wine for a splash of lime juice or additional vinegar if you prefer sharper acidity.
- Spice it Up: Stir in sriracha or your favorite chili sauce for a bolder punch.
- Sugar Alternatives: Try honey or agave if you prefer natural sweeteners.
- Pairs Perfectly With: Grilled meats, seafood, roasted vegetables, or even fries.
Video
Notes
Tips & Variations
- Thicker Consistency: Use a bit more mayo and slightly reduce the water.
- Extra Tang: Swap the Japanese sweet cooking wine for a splash of lime juice or additional vinegar if you prefer sharper acidity.
- Spice it Up: Stir in sriracha or your favorite chili sauce for a bolder punch.
- Sugar Alternatives: Try honey or agave if you prefer natural sweeteners.
- Pairs Perfectly With: Grilled meats, seafood, roasted vegetables, or even fries.
Nutrition
Serving: 2TBS | Calories: 80kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 8g | Sodium: 120mg | Sugar: 1g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.