Recipe

Decadent Yum Yum Sauce: Silky

Creamy, tangy, a little sweet, and just spicy enough to keep things interesting. This quick homemade yum yum sauce turns weeknight dinners into restaurant-level comfort in 5 minutes.

By Matt Campbell

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4.9

A small bowl of creamy yum yum sauce on a wooden board with a spoon and a plate of grilled shrimp in the background

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Let’s talk about that magical, can’t-stop-dipping sauce you get at hibachi spots. The one that somehow makes shrimp taste shrimpier, rice taste richer, and even plain steamed broccoli feel like it has weekend plans.

This is my decadent yum yum sauce. It is creamy and cozy from mayo, bright from vinegar, lightly sweet, and finished with a warm, gentle heat. It comes together in one bowl, no blender, no drama.

And yes, the title says silky. That is exactly the vibe we are going for. Not stiff, not watery, not sharp. Just plush, velvety, spoon-coating, and snacky enough that you will “taste for seasoning” a suspicious number of times.

Yum yum sauce being whisked in a glass bowl with paprika visible on top

Why It Works

Fast flavor: mix it in 5 minutes, then let it chill while you cook dinner.
Balanced and customizable: sweet, tangy, and savory with heat you can dial up or down.
Perfect texture: thick enough to cling to shrimp and fries, smooth enough to drizzle.
Accessible ingredients: pantry spices, mayo, and a few fridge staples.

Texture tip: If your sauce ever looks too thick, thin it with a teaspoon of water at a time. If it looks too loose, add a tablespoon of mayo and chill it for 20 minutes.

Pairs Well With

Storage Tips

Refrigerate: Store yum yum sauce in an airtight container for up to 7 days. The flavor actually gets better after a few hours.

Stir before using: It can separate slightly as it sits. A quick stir brings it right back.

Freezing: I do not recommend freezing. Mayo-based sauces tend to break and get grainy when thawed.

Food safety note: If it has been sitting out for more than 2 hours at room temp, toss it and make a fresh batch. This recipe is too easy to risk it.

Common Questions

What is yum yum sauce made of?

Most homemade versions are built on mayonnaise with a little ketchup, vinegar, garlic, and seasonings like paprika. Some restaurants add a touch of melted butter or tomato paste. This version keeps it classic but extra smooth and spoonable.

Is yum yum sauce spicy?

It can be. This recipe is mild as written, with optional sriracha or cayenne for heat. If you are serving kids, start with no heat, then add spice to individual portions.

Can I make it without ketchup?

Yes. Swap the ketchup for 1 teaspoon tomato paste plus 1 to 2 teaspoons honey or sugar. The ketchup provides sweetness, tang, and that pale pink color.

Why does my yum yum sauce taste too sweet?

Easy fix. Add 1 teaspoon rice vinegar or a small squeeze of lemon, plus a pinch of salt. Sweetness calms down when the acid and salt show up.

How do I make it thicker or thinner?

Thicker: add 1 to 2 tablespoons mayo and chill. Thinner: whisk in water, 1 teaspoon at a time, until it drizzles the way you want.

Does yum yum sauce have dairy?

Typically no, unless you add butter. This version is dairy-free if your mayonnaise is.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium bowl
Whisk or fork
Measuring spoons
Small jar or airtight container for storage

The first time I tried to recreate yum yum sauce at home, I went full chaos. I eyeballed everything, got heavy-handed with garlic powder, and ended up with something that tasted like spicy pink mayo with a grudge.

So I started treating it like a real sauce. A little acid for lift, just enough sweetness to round the edges, and a chill in the fridge so it turns velvety instead of flat. Now it is my go-to trick for turning whatever is in the fridge into a “real dinner,” even if that dinner is leftover rice and some pan-seared chicken.