Ingredients
- 4 tablespoons unsalted butter, very soft
- 1 cup Kewpie mayonnaise
- half a cup heavy whipping cream
- 4 teaspoons ketchup
- 4 teaspoons granulated sugar
- half a teaspoon table salt
- half a teaspoon garlic powder
- 1 teaspoon dry mustard powder
- half a teaspoon white pepper
- half a teaspoon onion powder
- 1/4 teaspoon sweet paprika
- 2 pinches coarse ground black pepper
Make the Sauce
The key to a smooth, homogenous sauce is to use very soft butter.
In a medium bowl, combine the softened butter, Kewpie mayonnaise, heavy whipping cream, and ketchup. Whisk until smooth.
In a separate small bowl, combine all the dry spices, from the sugar to the black pepper.
Add the dry spice mixture to the wet ingredients and whisk thoroughly until everything is fully incorporated and no lumps remain.
Transfer the sauce to a container and refrigerate for at least several hours, but preferably overnight. This resting period is crucial for the flavors to meld and for the sauce to thicken properly.
Benihana-Style Yum Yum Sauce
Yum Yum sauce is basically mayo mixed with butter and cream, plus the specific spices that give it that hibachi restaurant flavor – dry mustard, garlic powder, paprika, and a little sugar. The weird part is using butter in a cold sauce, but when it's whipped in really soft, it makes the whole thing incredibly rich and smooth.
Ingredients
- 4 tablespoons unsalted butter very soft
- 1 cup Kewpie mayonnaise
- half a cup heavy whipping cream
- 4 teaspoons ketchup
- 4 teaspoons granulated sugar
- half a teaspoon table salt
- half a teaspoon garlic powder
- 1 teaspoon dry mustard powder
- half a teaspoon white pepper
- half a teaspoon onion powder
- 1/4 teaspoon sweet paprika
- 2 pinches coarse ground black pepper
Instructions
- Whisk softened butter, Kewpie mayonnaise, heavy cream, and ketchup until smooth.
- Mix all dry spices in a separate bowl.
- Add spice mixture to wet ingredients and whisk until fully incorporated with no lumps.
- Transfer to container and refrigerate at least 8 hours or overnight.
Notes
Butter must be very soft for smooth blending. Sauce will thicken during chilling.
