Yum Yum sauce is a creamy hibachi sauce for meat, seafood, veggies and rice. Make this healthier gluten free condiment with unrefined sugar!
This is it! The very last recipe for refined sugar free month. Okay yes, technically it’s a new month, but we didn’t want to forget this one. It’s a saucy staple. YUM YUM! 😉 So get your party pants on because I am so excited to show you how to make yum yum sauce extra yummy without the sugar.
Yes, I just went there.
My version is quick, refined sugar free, and SO delicious! Oh, and if you’re wondering if yum yum sauce is gluten free, the answer is not always- but this version is!
The creamy, cool condiment is also known as Japanese white sauce or sakura sauce. It is fantastic to serve with SO MANY THINGS!
If you’ve ever been to a Japanese restaurant, you’ve likely used it as a hibachi sauce for chicken or steak. It’s also fantastic on stir fried veggies, and dishes like cauliflower risotto shrimp skillet and pineapple fried rice.
Like most of the healthier dipping sauces I make, I am pretty obsessed with this one. I’m not a gambler but I’m willing to bet that you’ll love it too.
Yum Yum Sauce Ingredients
- Full fat paleo mayonnaise– There is a big difference between traditional and paleo mayo. You’ll want to look for one made with cold pressed oils like avocado, olive, and coconut oil rather than industrial cooking oil.
- Unsweetened ketchup– If you have trouble finding it at your local grocery store, you can substitute with 2 tsp of tomato paste.
- Melted clarified butter– For a lactose free option, use ghee instead. Both clarified butter and ghee are very simple to make, too. Check out these articles on how to make clarified butter, and how to make ghee.
- Maple syrup– The syrup is our unrefined sugar replacement for traditional cane sugar.
- Ground paprika– If you want your hibachi sauce to have a smoky flavor, feel free to use smoked paprika.
- Cayenne pepper– The more cayenne you use, the spicier your sauce will be.
How to make Japanese white sauce
By the way, I have no idea why they call it white sauce, because it’s not white in color- it’s pink! Speaking of pink, I wonder how pink pickles dipped into this sauce would taste? Worth a try!
Okay, making this condiment is pretty darned simple…
- Pull out a medium size mixing bowl.
- Add all ingredients to the bowl, and whisk to combine.
- Taste and season with salt, pepper, and if desired, extra cayenne pepper.
I told you it is easy to make!
- Adjusting the consistency: If you want your sauce a bit thinner, simply stir in a bit of extra water.
- Refrigerate before serving: Technically, you can serve yum yum sauce right after it’s made, but I recommend refrigerating for a couple of hours first. Doing this allows the flavors to blend, and ultimately, it will taste better too. Plus, I think it tastes the best when it’s cold.
- Storage and Use: Be sure to refrigerate the sauce in a covered jar or container, and use it within a week.
I haven’t tried freezing it because honestly, the recipe only makes a cup of sauce. At my house, it only lasts a day or two anyway. 😉
If you want to try freezing it, I suggest using a zip top freezer bag. This way, you can squeeze out as much air as possible, which should help prevent it from separating as much.
Alright my friends, let me know if you give yum yum sauce a whirl!
And, if you joined us for refined sugar free month, then please, share your experience. Did you find it challenging? Helpful?