Yum Yum Sauce

Name: Homemade Yum Yum Sauce (Japanese Steakhouse)
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 1 large egg; 2 tsp yellow mustard; 1 tsp white vinegar; 1/2 cup neutral oil; 2 tsp granulated sugar; 1 tsp paprika; 1 tsp garlic powder; 1 tsp rice vinegar; 2 tsp ketchup; salt, to taste

Homemade yum yum sauce is a creamy, savory Japanese steakhouse condiment made quickly with an immersion blender. This tangy dip rivals restaurant versions and requires just basic pantry staples.

🍴Copycat

🌍Japanese-American 🏷️Yum yum sauce 🏷️Japanese steakhouse 🏷️Dipping sauce 🏷️Sauce Mayonnaise

🏷️

🏷️Hibachi

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Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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Ingredients

1 large egg
2 tsp yellow mustard
1 tsp white vinegar
1/2 cup neutral oil
2 tsp granulated sugar
1 tsp paprika
1 tsp garlic powder
1 tsp rice vinegar
2 tsp ketchup
salt, to taste

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Instructions

1
To make the mayonnaise base, crack one egg into a large mason jar. Add the yellow mustard and white vinegar.
2
Pour the neutral oil into the jar on top of the other ingredients.
3
Using an immersion blender, blend the mixture from the bottom up until it emulsifies and thickens into mayonnaise.
4
In a separate small bowl, measure out 1/2 cup of the freshly made mayonnaise.
5
To the mayonnaise, add the sugar, paprika, garlic powder, rice vinegar, and ketchup.
6
Season with salt to taste and stir everything together until well combined.
7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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Tips & Notes

Pro tips

Add oil slowly and in a thin stream while blending; rushing causes the emulsion to break and the sauce to separate.
Use room-temperature ingredients; cold eggs and oil emulsify less reliably.
Taste and adjust salt and sugar to preference—restaurants vary their ratios, so this is your chance to dial in the flavor.
If the sauce breaks during blending, start fresh with a new egg yolk in a clean container and slowly whisk in the broken mixture.

Substitutions

Neutral oil → avocado or grapeseed oil (same function, slightly different flavor)
White vinegar → rice vinegar only (already in recipe; use one or the other, not both)
Ketchup → tomato paste thinned with water (use 1 tsp paste + 1 tsp water for intensity control)
Paprika → smoked paprika (adds depth but changes color slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; do not freeze due to egg content.

Equipment

immersion blender · tall container or measuring cup (for immersion blending)

Common Questions

Can you make yum yum sauce without an immersion blender?

Yes. Whisk the egg with vinegars, ketchup, mustard, and seasonings in a bowl, then very slowly drizzle in oil while whisking constantly until emulsified, or use a regular blender.

Why isn't my yum yum sauce thickening?

The egg and oil emulsion requires slow oil addition and continuous blending. If broken, start with a fresh egg in a clean bowl and slowly whisk in the separated mixture.

How long does homemade yum yum sauce last?

Store in an airtight container in the refrigerator for up to 5 days. The raw egg means it should not be left at room temperature for more than 2 hours.

Can you substitute the egg in yum yum sauce?

Pasteurized eggs are safer if you're concerned about raw egg. Aquafaba or store-bought mayo won't emulsify the same way in this immersion blender method.