Chipotle Yum Yum Sauce

Chipotle Yum Yum Sauce

When I made my Steak Ramen Bowls with Chipotle Yum Yum Sauce, you know what I needed? I needed the Yum Yum Sauce.

Chipotle Yum Yum Sauce

Chipotle Yum Yum Sauce

I’m not exactly sure why I decided to make my Yum Yum Sauce with Chipotle, but man, am I glad I did. It was really just the thing. I guess it’s really like Chipotle Mayo with a bit more sophistication. Oh my gosh is it good!

On the other hand, if Chipotle doesn’t float your boat, and you want to go the traditional route,  just use a tomato paste instead of the Chipotle. Feel free to riff off this as much as you want. Maybe a touch of smoked paprika? Or swing back to the Asian side with a few drops of Sesame oil.

Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce

Steak Ramen Bowl with Blistered Green Peppers & Chipotle Yum Yum Sauce

If you’ve never had Yum Yum Sauce, it’s a little tangy with just a hint of spice and it’s pretty amazing stuff. You might have had it at your Japanese Steak House.

Use it as a dip for veggies or tempura, slather it on sandwiches. Put it on your Avocado Toast. You’re getting tired of that already, aren’t you? It would be great on burgers, in a grilled cheese. French Fries? Did I mention French Fries? But most of all use it in my Steak Ramen Bowls with Chipotle Yum Yum Sauce. Enjoy!

Chipotle Yum Yum Sauce

Chipotle Yum Yum Sauce

Chipotle Yum Yum Sauce

  • Servings: 3/4 cup
  • Difficulty: easy
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Note: feel free to adjust any and all ingredients to your taste. If you’re not a fan of heat, use tomato paste instead of chipotle for a more traditional sauce.

  • 3/4 cup mayonnaise
  • 1 tablespoon melted butter
  • 1 tablespoon rice vinegar
  • 1 to 2 teaspoons or so of minced Chipotle Pepper in Adobo Sauce along with any sauce clinging on to the pepper
  • 1/2 teaspoon garlic powder
  •  a pinch of salt, to taste

Mix all the ingredients together. It will thicken a bit when refrigerated. Make it a little ahead if time allows so the flavors blend.

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I’ll be sharing this recipe at Fiesta Friday #211, hosted this week by Diann @ Of Goats and Greens and Antonia @ Zoale.com.

 

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