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  • Japanese White Sauce

    1 vote
    Japanese White Sauce
    Prep time:
    Servings: 2 cups
    by Chef Smith
    226 recipes
    		 >
    Its served at Japanese restaurants but its totally an American invention...Shrimp Sauce, Yum Yum Sauce, White Sauce...its all the same...

    Ingredients

    • 1 ¼ c Hellmann's mayonnaise
    • ¼ c water
    • 1 tsp tomato paste
    • 1 tbsp melted butter
    • ½ tsp garlic powder
    • 1 tsp sugar
    • ¼ tsp paprika
    • dash cayenne pepper

    Directions

    1. 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.
    2. 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.
    3. I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess

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    Comments

    • chefgonin
      chefgonin
      Great recipe, very professional, I really like, I am a Spanish chef and I come to learn of your recipes, also recipes I want to show my country ...
      http://valenciagastronomic.blogspot.com.es

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