Benihana-Style Yum Yum Sauce
The weird part about yum yum sauce is the butter - most mayo-based sauces don't have butter, but that's what gives it that specific richness. Overnight in the fridge is mandatory; it goes from runny and separate to thick and creamy as everything melds together.
Ingredients
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
Instructions
- 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.
Notes
Sauce keeps refrigerated for up to a week and improves after the first day.
Did you make this recipe?Let me know how you liked it below!