Easy Yum Yum Sauce Recipe | The Woks of Life

[@gerritvisser]

Already made it for tonights dinner with tritip. Sample is awesome so dinner will be even better with this.

[@Thewoksoflife1]

woohoo!!! Love a fast turnaround on new recipes ️😎

[@danofiremano]

My preferred mayo is Kewpie from Japan. Available at Asian Markets or on the Triple Dubya!

[@cantsay2205]

It kind of looks like the Good Good sauce from Jack in the Box, which definitely lives up to its name.

[@marijkeschellenbach2680]

Oh yum! Never heard of it either and am in my eighties!!!

[@MarkAlbert]

That's a fun one, and thanks for sharing your improved version, Kaitlin. I came across something similar at a Japanese grocery store sold in miniature tubs along with sushi. As a Westerner, it was delightful to me, wondered what it was and I think just a mixture of mayonnaise and sriracha sauce. Definitely not Asian and I read the NPR story about it as well. Yummy yum-yum-sauce! 😀

[@SuzanneWho]

I’ve been making a similar sauce, just probably not as tasty as yours. I just use equal parts ketchup and mayo, add in a healthy squirt of Sriracha. Works for my fries and sliders but I’m definitely going to try your recipe. ❤️😎🐈‍⬛ Thanks

[@Thewoksoflife1]

Nothing wrong with a simple combo like that. I think you'll love this!

[@HerradaJulio]

Thanks, but I prefer sriracha mayonnaise hahahaha, just been practical o lazy hahaha CHEERS.

[@majestic6303]

Basically the base is thousand island dressing then you can make it spicy and flavorful

[@dspserpico]

Yeah, this gives me secret sauce/fry sauce vibes. May have been served in hibachi restaurants, but this is as American as it gets.

[@ellenspn]

I know golden shrimp 🍤 is a Chicago area thing. But I don’t think yum yum originated at a Chicago hibachi restaurant.

[@kennethwu115]

Yum yum yum

[@aliciathompson7721]

I am old enough to remember YumYum sauce. The owner of the Hibachi restaurants in NY, & Chicago would place that the table as a condiment. It was more like a French spicy sweet dressing. There better sauces. That a more palatable. I like your Peking duck glaze your Father did. It respected the process of preparing the duck. It’s very sad the owner died early in an accident. Perhaps your father my remember him. Many young chefs are forgotten. Bless your family for allowing us in your home.

[@endlessdreamkitchen]

💙💙💙💙🥰🥰🥰🥰

[@aliciathompson7721]

I made Demi Glacé. It’s the The Royce Ross of sauces. I put it for at least 3-10 days cooking until the bones are liquified.. Usually I take my Demi Glacé and put it my freezer in ice cube holder. I use the Demi Glacé in other recipes and sauces. I use it on my Peking duck or in other cooking applications. A little goes a long way. I was blessed by having an older sister who’s an excellent cook. I wonder you would use a Demi Glacé in your cooking?

[@carolelerman9686]

Never heard of it either. Looks like something you'de put on a hamburger.