Description
This Easy Yum Yum Sauce is a creamy, tangy, and slightly smoky condiment that’s perfect for drizzling over grilled meats, seafood, or vegetables. Made with simple ingredients like mayo, ketchup, and smoked paprika, this quick and versatile sauce is effortless to whip up and enhances a variety of dishes with its vibrant flavor.
Ingredients
Scale
Main Ingredients
- 1 cup mayonnaise (use Japanese mayo if you wish)
- 2 tablespoons ketchup
- 1 tablespoon melted butter
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- 2 teaspoons rice vinegar (or apple cider vinegar)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 dash hot sauce (optional)
- Salt & pepper (to taste)
- Water (as needed to thin)
Instructions
- Melt Butter: Microwave the butter in a small bowl until melted, then let it cool for a few minutes to avoid cooking or curdling the sauce.
- Combine Ingredients: In a medium bowl or a measuring cup, add the mayonnaise, ketchup, melted butter, sugar, smoked paprika, rice vinegar, garlic powder, onion powder, hot sauce (if using), salt, and pepper.
- Mix the Sauce: Stir or whisk all the ingredients together until the sauce is smooth and well combined.
- Adjust Consistency: Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.
- Store and Chill: Transfer the sauce to a sealed container and refrigerate. The flavor improves after resting for several hours or overnight. The sauce can be stored in the fridge for about a week.
Notes
- If Japanese mayonnaise is available, use it for a slightly sweeter and richer flavor.
- You can customize the spiciness by adding more hot sauce or omitting it altogether.
- The sauce thickens when chilled; thin it with water or a bit more vinegar before serving if necessary.
- This sauce pairs wonderfully with seafood, grilled vegetables, rice bowls, and fried dishes.
- Store in an airtight container in the refrigerator and consume within one week for best taste and freshness.
