DISH RESEARCH · Sauce
yum yum sauce
Kimberly Killebrew’s selected Yum Yum sauce combines mayonnaise, ketchup, butter, mirin, rice vinegar and seasonings, then chills before serving.
About yum yum sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Kimberly Killebrew associates Yum Yum sauce with Japanese steakhouses in the United States and Canada. She presents her own version for dipping or drizzling.
Mayonnaise forms the base, with ketchup, melted butter, mirin and rice vinegar. Granulated sugar joins garlic powder, onion powder and paprika.
Water adjusts the consistency. This selection includes the offered cayenne and a small pinch of smoked paprika, distinct from the main paprika.
All the ingredients are thoroughly combined in a small bowl. The bowl is covered and the sauce is chilled for at least two hours before serving.
The author describes a sweet, slightly tangy sauce with a typically pale-pink appearance. The mayonnaise and butter contribute its creamy, smooth texture.
Ingredients in yum yum sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Country connections are still being added.
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- United States, Canada
- Cooking traditions
- American / Japanese