4 Recipes

Yum Yum Sauce Recipe

That pink steakhouse sauce you can make at home — Yum Yum Sauce, Japanese Yum Yum Sauce, and Wesley's spicy mayo for chicken, rice, and shrimp nights.

Contributors

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Yum Yum Sauce

This is my take on Yum Yum Sauce, perfect for dipping with pretty much any protein, and really tasty with fried rice and Japanese cuisine in general! I’ve also attached the custom nutrition label that I made specifically for this recipe. This recipe yields 2.75 Cups of sauce, and the serving size is 1 TBS (53 calories).

5 min107 cal1.2 g proteinServes 44151 saves

Grant Larcom

Ingredients

2 Cups Mayo
4 TBS Sugar
2 TBS Ketchup
2 TBS Rice Vinegar
1 TBS Garlic Powder
1 TBS Onion Powder
1/2 TS Paprika
2 TBS Butter

Instructions

1In a large bowl, mix together mayo, sugar, ketchup, rice vinegar, garlic powder, onion powder, and paprika.
2Melt your butter and mix in with other ingredients.
3Refrigerate overnight for best results. (It’s perfectly good without that, though)

P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.

More to try

sauce

Japanese Yum Yum Sauce (White Sauce)

250 cal10 min28 saves

Danielle Line

side

Yum yum sauce

157 cal5 min121 saves

Amanda Payne

side

Wesley’s spicy mayo

150 cal1 saves

Savanna Cloud

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The Sauce That Makes Rice Night Worth It

Kids who won't touch dinner will eat anything with this sauce next to it. It's mayo, ketchup, a little sugar, and a few minutes of stirring, and it turns plain chicken and rice into the meal everybody asks for again.

Cooks on Pepper reach for these when they're making hibachi at home on a Friday, or when there's leftover rice and grilled chicken and it needs something to pull it together. It's also the thing they whisk up for shrimp, fries, and burgers.

Every recipe here is a bowl-and-whisk job. There's the classic Yum Yum Sauce with mayo, sugar, and ketchup, a Japanese Yum Yum Sauce (White Sauce) that uses seasoned rice vinegar, a version with melted butter stirred in, and Wesley's spicy mayo with cholula and paprika when you want heat.

Quick Tips

1
Chill it before serving
Let the sauce sit in the fridge at least 2 hours, or overnight if you can. The sugar and paprika need time to soften into the mayo.
2
Thin it with water
Add water 1 tablespoon at a time until it drizzles off the spoon instead of plopping. Most batches need 2 to 3 tablespoons.
3
Use full-fat mayo
Light mayo turns watery and thin once you add ketchup and vinegar. Full-fat holds the texture for the whole week.
4
Taste before the sugar
Ketchup already brings sweetness, so stir in half the sugar first, taste, then add the rest if you want it sweeter.