Most of us have been to a hibachi grill for the delicious food and wonderful entertainment, right? My kids love the yum-yum sauce (shrimp sauce) but having had a daughter work in a Japanese restaurant I’ve been told what they put in it… nothing on my list of approved foods!
I started making my own homemade version of yum yum sauce years ago but I’ve tweaked it over the years. I recommend you start with the base recipe and add or subtract as you wish.
When in weight loss mode, I like to keep some of this in my fridge to add to my egg roll in a bowl (pg. 62 of the Trim Healthy Mama Cookbook) or cauliflower rice dishes! I usually try to keep it to 2-3 tablespoons per serving, but honestly, I don’t measure and I’m losing weight, so yay for butter and mayo! (note: I am the only person in my nine-member-family who needs to lose weight… so I often make another version of this with a different sweetener.)
I’ve made yum-yum sauce with pure Stevia, Gentle Sweet, Swerve, Pyure, coconut sugar (yuck), liquid stevia, cane sugar… and probably some other sweeteners but my favorite is the erythritol stevia confectioners blend because there is absolutely no grainy texture. update: recently I started using Monk Fruit/erythritol blend you can find at Whole Foods and possibly other supermarkets.
Warning, if you use a granulated sweetener instead of a powdered sweetener you MUST grind it into a powder first unless the sweetener will dissolve in the warm butter, granulated erythritol will not. Grainy texture sauce is not good! So, trust me on this. Grind it first or use confectioners/powdered type sweeteners! Don’t forget to pin this recipe! Check out some other posts on this site:
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- 1 tablespoon melted butter
- 1 tsp garlic powder
- 1 tablespoon paprika
- 1 cup mayonnaise no sugar added!
- 1/2 tsp powdered sugar free confectioners so it's not grainy or sugar free sweetener of your choice to taste
- 1/4 cup water
- dash of fish sauce optional
- Melt butter
- Add all ingredients in a jar
- Mix with immersion blender
- Tastes best when refrigerated overnight, but we always end up making ours on the spot and it's still delicious.
- Put this in a squeeze bottle and set it on the table for your Asian meals! YUM