Name: Yum Yum Sauce
Total time: 5 min
Ingredients: 1 teaspoon garlic powder; 1/2 teaspoon sweet paprika; 1 tablespoon warm water; 1/2 cup mayonnaise; 1/4 cup ketchup; 2 teaspoons rice vinegar; 1 teaspoon toasted sesame oil; Salt

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of <a href="https://cooking.nytimes.com/recipes/1023154-shrimp-fried-rice">fried rice</a>. Slather it on a <a href="https://cooking.nytimes.com/recipes/1022400-thin-but-juicy-chargrilled-burgers">burger</a>, use it as a dipping sauce for <a href="https://cooking.nytimes.com/recipes/1022410-crispy-tofu-with-sweet-and-sour-sauce">fried tofu</a>, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.

Yum Yum Sauce

garlic powder

sweet paprika

water

mayonnaise

ketchup

rice vinegar

sesame oil

Salt

In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.

Yum yum sauce can be refrigerated in an airtight container for up to 5 days.

Yum Yum Sauce

Total: 5 minutes

Servings: 3.5

Author : Eric Kim

Ingredients

Instructions

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