Yum Yum Sauce

Yum Yum Sauce is another one of my staple refrigerator items. I’m obsessed with it! I put it on my fried rice when I get takeout (okay fine i’ll admit… i’ve sometimes brought it to the restaurant… embarrassing I know).

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Yum Yum Sauce

INGREDIENTS:

  • 1 cup mayonnaise
  • 3 tablespoons white sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons melted butter
  • 3/4 teaspoon paprika
  • 3/8 teaspoon garlic powder

DIRECTIONS:

  1. In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder.
  2. Mix well.
  3. Cover and refrigerate for about 30 minutes.

128 thoughts on “Yum Yum Sauce

  1. Pingback: Yum Yum Sause

  2. Trying this recipe tonight with our stir fry and fried rice. Though I used seasoned rice vinegar the roasted garlic, and smoked paprika with only half the sugar and it tastes good not identical to the restaurant but it’s still good.

  3. 1-1/4 cup Hellmann’s mayonnaise *
    1/4 cup water
    1 teaspoon tomato paste
    1 tablespoon melted butter
    1/2 teaspoon garlic powder
    1 teaspoon sugar
    1/4 teaspoon paprika
    dash cayenne pepper

    This is the recipe I always use :) it tastes just like the real thing!

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  5. I made this but it was not good. The vinegar was the main thing I tasted. Was I supposed to use 3 tsp or 3 tbsp? I used 3 tbsp. The recipe may have tasted better with less vinegar.

    • I’m not sure Amy, but I made it and mine was not good either. I actually made it several times and each subsequent time I tried a different correlation and could never get it right.

    • Try mixing a little real mayo and sirracha sauce to taste (start with 3parts mayo and 1 part sirracha -add one or the other according to your heat preference), not trying to hi-jack the recipe, but this is how i was taught to make it in a sushi class i took years ago from a master sushi chef. We were taught to add a little flying fish roe (the tiny little red roe) for texture if you can get it fresh, which i can in Dallas. but i go without when i cant drive across the big D to get the roe and it is still great-just doesnt have that little crunch. I make tiny batches at a time and use the other two ingredients elsewhere, so no harm-no foul if you dont like it. it has always been a hit at dinner parties – besides sushi, i serve it with meat and seafood fondue as a side.

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