The Recipe · No.883 · Hibachi Steakhouse Yum Yum Sauce

Hibachi Steakhouse Yum Yum Sauce, and where to source it

Thin it with water AND a spoon of melted butter, then rest it overnight. Straight mayo is too thick and just sits; the water loosens it to a drizzle and the butter is what makes it taste like the grill instead of the jar.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cooknone — thin and chill
Makesabout 1 cup
CuisineJapanese-American
Greedometer ●●●●● Getting greedy Level Easy
Rich enough that Mom might raise an eyebrow. · plan ahead — needs marinating, soaking, or rising time on top of the clock
Cook it with
GrillNo-cook
Suits
VegetarianGluten-free
Contains  dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Straight Answers
Can you freeze Hibachi Steakhouse Yum Yum Sauce? — Not ideal

Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.

Can you make Hibachi Steakhouse Yum Yum Sauce ahead of time? — Yes

Yes — it keeps in the fridge for several days; stir or shake it before serving.

Is Hibachi Steakhouse Yum Yum Sauce gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Hibachi Steakhouse Yum Yum Sauce vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.

Part One
The Ingredients — and where to get them
Cook for 1 cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Mayonnaise
The whole base. A real full-fat mayo is non-negotiable here.
1 cuprecommended
Source it →
Melted butter
The secret to the grill flavor — melt and cool slightly before whisking in. A good cultured butter shines.
1 tbsprecommended
Source it →
Ketchup
Just enough for the pale-orange tint and faint sweetness.
1 tbsprecommended
Source it →
Paprika
For color and warmth. Smoked or sweet, to taste.
1 tspto taste
Source it →
Sugar
Recommended to start; the hibachi version is gently sweet. Adjust to taste.
1 tspto taste
Local / market
Water
Add a splash at a time to thin to a pourable drizzle — texture is to taste.
1–2 tbspto taste
Local / market
One list, with a link to where to buy each one.
Part Two
The Method
  1. WhiskWhisk the mayo with the cooled melted butter, ketchup, paprika, and sugar.
  2. LoosenWhisk in water a splash at a time until it drizzles off the whisk in a thin ribbon.
  3. RestRefrigerate overnight — like most of these, it tastes flat the day you make it and right the next.
Part Three
The Toolkit

Squeeze bottle · Balloon whisk

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