Not a Secret Anymore...japanese Steakhouse White Sauce

Name: Not a Secret Anymore...japanese Steakhouse White Sauce
Prep time: 10 min
Total time: 10 min
Yield: 2-4 serving(s)
Ingredients: 1 1/4 cups Hellmanns Mayonnaise; 1/4 cup water; 1 teaspoon tomato paste; 1 tablespoon melted butter; 1/2 teaspoon garlic powder; 1 teaspoon sugar; 1/4 teaspoon paprika; 1 dash cayenne (I use Franks)

Submitted by Yankees0814

"I have searched for this recipe for a very long time. It IS the sauce you get at places like Mon cafe and Jimmy's Hibachi!! The ingredients surprised me but it is very easy and the key is to let the sauce refrigerate overnight or at least make it early in the morning to have with dinner. My husband and I use it to dip everything from crackers, chicken nuggets or even on rice like they serve it in the restaurants. The recipe is easily doubled or (the way I make it) tripled!! ENJOY!!! Source: http://www.japanese-steakhouse-white-sauce.com"

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photo by Yankees0814

Ready In:: 10mins
Ingredients:: 8
Serves:: 2-4

ingredients

1 ¹⁄₄ cups Hellmanns Mayonnaise
¹⁄₄ cup water
1 teaspoon tomato paste
1 tablespoon melted butter
¹⁄₂ teaspoon garlic powder
1 teaspoon sugar
¹⁄₄ teaspoon paprika
1 dash cayenne (I use Franks)

directions

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

Questions & Replies

This recipe was taken directly from http://www.japanese-steakhouse-white-sauce.com/white-sauce-recipe.htm. Unless you (Yankees0814) are the owner of that website, you need to delete the recipe and list a link instead. The original author specifically asks for that: -- One simple request..... Please do not re-post my recipe elsewhere on the web - but feel free to post links to this site anywhere you'd like. The recipe will always be freely available here - I'd just like to be able to see how many people visit the site! -- It's a great recipe, but please give credit where credit is due.

davidmcwhitejr

Reviews

To Snoelle - Use Japanese Kewpie mayonnaise which is available in all supermarkets in the Asian aisle. Or any Asian grocery store. Hellman's is not the mayo of choice for Japanese. Also mix sake with the water. This will give it the flavor you are missing. The ratio is up to your personal taste. If you don't have sake, use a little bit of brandy.

michaelaoz
Sadly the Yum-yum sauce is NOT the Japanese white sauce that people constantly claim. They are TWO distinct different tasting sauces. The reddish color is distinct in the Yum-yum sauce that has more like a thousand island type flavor while the White sauce tastes different. I have been to a few Japanese restaurants and some have a couple have two different types of sauces. I have tried the Yum-yum sauce and it's not what we are looking for and we are still looking today for the actual white sauce. The sauce here is great but not the same thing.

Todd P.
This recipe just tastes like mayonnaise.

Rachel S.
Decent version but still not THE Japanese white sauce I know and love. I made it as written, let it sit for almost 24 hours, it still had an overwhelming mayo taste. I added more water, almost tripled the paprika and sugar (actually used Splenda with fiber as I low-carb), some more garlic powder, and a touch of onion powder, added some Lemon juice (about 2 tbsp), and rice wine vinegar (1.5 tbsp).. and put it back into the fridge for about an hour. It was MUCH better after the adjustment but still seems to be missing something. Thanks for posting!

Snoelle
THIS IS IT! The recipe to "japanese ketsup" (as I heard one HIbachi chef call it once). It makes all the difference on Hibachi night. Thank you so much for sharing!

Biscuits -n- Gravy