Benihana Yum Yum Sauce

Benihana yum yum sauce made with heavy whipping cream and a double boiler for the correct richness and consistency. This is the actual recipe used at the restaurant, verified side by side against sauce purchased from Benihana. Ready in minutes, but tastes best after overnight refrigeration.

Course Sauce

Cuisine Japanese-American

Keyword benihana yum yum sauce, hibachi sauce, hibachi white sauce, Japanese steakhouse white sauce, pink sauce, shrimp sauce, yum yum sauce

Prep Time 5

Cook Time 5

Refrigeration Time 6

Total Time 10

Servings servings

Calories 125kcal

Author Jason Farmer

Equipment

1 Whisk
3 Mixing Bowls one for wet, one for dry, one for double boiler
1 Measuring Spoons
1 Deli Containers for storage

Ingredients

2 tbsp unsalted butter
1/2 cup Hellman's Mayonnaise Hellman's brand for exact Benihana match
1/4 cup heavy whipping cream
2 tsp ketchup
2 tsp white sugar
1/4 tsp kosher salt reduce slightly if using table salt
1/4 tsp garlic powder
2 pinch sweet paprika
1 pinch coarse ground black pepper

US Customary - Metric

Instructions

Prep

In a small bowl, combine mayonnaise, heavy whipping cream, and ketchup. Set aside.
In a separate bowl, mix together white sugar, kosher salt, garlic powder, sweet paprika, and coarse ground black pepper. Set aside.

Double Boiler

Set up a double boiler by placing a metal bowl on top of a small pot with an inch or two of simmering water. The bowl should fit snugly on top but not touch the water.
Add unsalted butter to the bowl and whisk until fully melted.
Add the mayonnaise mixture and the spice blend to the melted butter. Whisk until the sauce is smooth and the spices are fully incorporated.

Finishing

Transfer the yum yum sauce to a container and let it cool to room temperature.
Refrigerate for several hours, or preferably overnight, before serving.

Video

Notes

Jason's Upgraded Yum Yum Sauce: For a more complex version, make two changes: (1) Replace Hellman's mayonnaise with ½ cup (115 g) Kewpie mayonnaise. (2) Add ½ teaspoon (1 g) dry mustard powder, ¼ teaspoon (½ g) white pepper, and ¼ teaspoon (½ g) onion powder to the spice blend. Everything else stays the same.

Heat Control: You're not cooking the sauce, just warming it enough for the butter to melt and everything to combine. If the sauce starts to separate or looks too hot, remove the bowl from the pot immediately and keep whisking. You can set it back on at any time.

Refrigeration: Don't skip this step. The spices taste sharp right after making the sauce. After several hours in the fridge, the flavors mellow and the sauce thickens to the correct consistency.

Storage: Keeps in the refrigerator for up to 5 days in a sealed container. Does not freeze well. Serve cold or at room temperature.

Nutrition

Calories: 125kcal