Ingredients (~1 cup)

3 Tbsp unsalted butter

3/4 cup Kewpie mayonnaise

1/3 cup heavy whipping cream

1 Tbsp ketchup

1 Tbsp white sugar

1/2 tsp kosher salt

1/2 tsp garlic powder

3/4 tsp dry mustard powder

1/2 tsp white pepper

1/2 tsp onion powder

3 pinches sweet paprika

2 pinches coarse ground black pepper

Mix the Base and Spices Separately

In a medium bowl, whisk together the mayonnaise, heavy cream, and ketchup until smooth; set aside.

In a small bowl, combine all the spices – salt, garlic powder, mustard powder, white pepper, onion powder, paprika, and black pepper.

This keeps the spices from clumping when you add them to the warm butter.

Melt Butter and Combine Everything

Set up a double boiler or place a heat-safe bowl over a pot of simmering water.

Melt the butter completely in the bowl – it should be hot but not bubbling aggressively.

Add the mayo mixture and all the spices to the melted butter; whisk continuously until everything is thoroughly combined and smooth.

The sauce will be thin at this point but will thicken as it cools.

Cool and Refrigerate

Transfer the sauce to a container and let it cool to room temperature – this takes about 30 minutes.

Refrigerate for at least 2 hours, but overnight is better for the flavors to meld.

The sauce will keep in the fridge for up to a week and gets better after the first day.

Whisk together mayonnaise, heavy cream, and ketchup in a medium bowl and set aside.
Combine salt, garlic powder, mustard powder, white pepper, onion powder, paprika, and black pepper in a small bowl.
Melt butter in a double boiler over simmering water until completely melted.
Add mayo mixture and spice mixture to melted butter and whisk continuously until smooth.
Transfer sauce to a container and cool to room temperature, about 30 minutes.
Refrigerate for at least 2 hours before serving.

Benihana-Style Yum Yum Sauce

Ingredients (~1 cup)