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Yum yum sauce without rice vinegar served beside cooked shrimp, rice and broccoli
TasteWiser

Yum Yum Sauce Without Rice Vinegar

A creamy hibachi-style dipping sauce made with mayonnaise, ketchup, cooled melted butter and lemon juice instead of added rice vinegar.
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Prep Time 10 minutes
Cook Time 0 minutes
Chilling 30 minutes
Total Time 40 minutes
Servings: 6 servings (about 2 tablespoons each)
Course: Sauce
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1/2 cup full-fat commercial mayonnaise choose a product without rice vinegar if avoiding it completely
  • 2 tablespoons ketchup
  • 1 tablespoon unsalted butter melted and cooled until no longer warm
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sweet paprika not smoked or hot paprika
  • 1/4 teaspoon onion powder
  • 1–2 teaspoons cold water as needed for consistency

Equipment

  • Small mixing bowl
  • Whisk or spatula
  • Measuring spoons

Method
 

  1. Place the mayonnaise and ketchup in a clean glass mixing bowl. Stir with a whisk or spatula until the colors begin to blend.
    Mixing mayonnaise and ketchup for the yum yum sauce base
  2. Add the melted butter only after it has cooled until no longer warm. Add lemon juice, sugar, garlic powder, sweet paprika and onion powder. Whisk thoroughly, scraping the sides, until smooth and pale pink.
    Adding cooled melted butter and seasonings to yum yum sauce
  3. Whisk in cold water 1 teaspoon at a time, using 1–2 teaspoons as needed. Stop when the sauce is thick enough to cling to a spoon but loose enough for dipping.
    Thinning creamy yum yum sauce with a teaspoon of water
  4. Cover and refrigerate for at least 30 minutes, then stir again. Taste with a clean spoon and adjust only if needed. Keep at 40°F (4°C) or below.
    Covered yum yum sauce chilling in the refrigerator
  5. Spoon a small amount into a clean dipping bowl. Serve with cooked shrimp, chicken, rice or vegetables. Keep the remaining sauce refrigerated and use clean utensils.
    Portioning chilled yum yum sauce into a clean dipping bowl

Notes

Makes approximately 3/4 cup; divide the batch into six servings of roughly 2 tablespoons. Actual volume varies with mayonnaise and added water.
Nutrition is a rounded estimate using full-fat mayonnaise, unsalted butter, regular ketchup and all listed sugar. Brands and substitutions change the values; dipping foods are excluded.
No rice vinegar is added, but mayonnaise or ketchup may contain vinegar, including rice vinegar in some brands. Check labels if avoiding a specific ingredient. Standard mayonnaise contains egg and butter contains milk.
Refrigerate covered at 40°F (4°C) or below and use within 3–4 days as a conservative homemade-sauce guideline. Do not return used dipping sauce to the storage container. Discard sauce left out longer than 2 hours, or 1 hour above 90°F (32°C). Freezing is not recommended because texture can separate.