Yum Yum Sauce Recipe (2024)

FAQs

What is the yum yum sauce made of? ›

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!

Ingredients: Canola Oil, Water, Almonds, Nutritional Yeast (Dried Yeast, Vitamins [B-1, B-2, B-3, B-6, B-9 and B-12]), Garbanzo Beans, Soy Lecithin, Lemon Juice, Ascorbic Acid, Soybeans, Salt, Garlic, Herbs.

Yum Yum Sauce (also known as White Sauce, Sakura Sauce, or Japanese Steakhouse Shrimp Sauce) has been commonly found in Japanese steakhouses for years.

It's nuanced. It's a delightfully creamy blend that balances the sweet with the salty and the spice. You can use it when you're hosting hibachi night at home, dishing it out to your guests as you throw shrimp tails into their pockets and create an ill-advised onion volcano on your stovetop.

Terry Ho's Yum Yum Sauce is manufactured at a plant in Leesburg, Ga. Seeing the business potential, Ho started manufacturing and bottling the sauce on a mass scale about a decade ago. Success came quickly. The sauce worked its way to larger and larger outlets, diffusing throughout the United States.

In 2012, Terry Ho's Yum Yum Sauce was successfully bottled and is now available in most grocery stores nationwide. He has since created a Japanese Ginger Dressing that is available at select Walmart Supercenters. He plans to continue creating more sauces derived from family recipes.

This Japanese steakhouse yum yum sauce, or white sauce, is a mayonnaise-based sauce that's creamy and delicious. Perfect for dipping or drizzling. Submitted by Maybole. Updated on January 30, 2024.

The “Enjoy By” date listed on our jars and bottles is 6 months from the date of production. We typically ship products with a shelf life that ranges from 2-4 months.

INGREDIENTS: MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.)

The name “yum yum sauce” seems to be the most universal thanks to Terry Ho. Terry Ho owned a chain of Chinese restaurants and hibachi grills throughout the South. In 2012, he bottled the yum yum sauce from his grills and began selling it in grocery stores as Terry Ho's Yum Yum Sauce.

Why is it called Yum Yum? ›

The 'fried cakes' were brought to Scotland where they were greeted enthusiastically and named 'Yum Yums' as a result.

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice.

WHERE DID YUM YUM SAUCE ORIGINATE? The fan-favorite sauce is an American original started by US-based hibachi restaurants. It is not an authentic Japanese condiment. If you were dining in Japan, you simply wouldn't find yum yum sauce on any menus.

Yes. Yumm! Sauce is a natural product made without preservatives, so refrigeration is required.

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Also known as white sauce or shrimp sauce, yum yum is an entirely American invention—a pinkish, mayonnaise-based condiment devised to accompany the theater and steak/chicken/shrimp line-up served in teppanyaki restaurants.

Both spicy mayo and yum yum sauce have a mayonnaise base, but spicy mayo packs a lot more heat than yum yum sauce. Most spicy mayo is made with just two ingredients like the one I share here. Yum yum sauce is sweeter and less spicy as it uses ketchup or tomato paste, vinegar, garlic, sugar, and a little hot sauce.