FYI: This recipe will be in two parts.
If you've ever been to a Habachi Steak House, you're often served a side of Goddess Cream. That's what I call it. It's SO yummy. I never knew the name of it, but today I now know what it is, and surprise, it's not Yum Yum Sauce-- but, it's related!
What it actually is, is some house variation of Kewpie Mayonnaise. Let's talk about what exactly this stuff is, because, it's interesting AND amazing. First off, there's a couple of differences between regular Mayo and Kewpie. The first being that only the egg yolks are used when making Kewpie. Another difference is that usually Apple Cider Vinegar is used instead of Lemon Juice for the acid component. There's some other minor differences, but they're minor.
Kewpie Mayonnaise:
2 egg yolks
1/2 tsp Karashi (Japanese mustard)
1/2 tsp Dijon mustard
3/4 cups neutral oil (I prefer Avocado oil)
1 Tbsp apple cider vinegar
2 tsp rice vinegar
1/2 tsp salt
1/2 tsp lemon juice
1/8 tsp ground white pepper
1/4 tsp sugar
1/4 tsp Dashi granules
Yum Yum Sauce:
1 cup of Kewpie mayonnaise
1/2 cup heavy whipping cream
4 Tbsp unsalted butter
4 tsp ketchup
4 tsp granulated sugar
1 tsp dry mustard powder (I used 1 tsp Dijon mustard in a pinch, works fine.)
1/2 tsp salt
1/2 garlic powder
1/2 tsp white pepper
1/2 onion powder
1/2 sweet paprika
1/4 tsp ground black pepper
Allow the Yum Yum Sauce to warm at room temperature for about 30 minutes before serving. And this will stay good in the refrigerator for up to two weeks-- But I doubt it'll survive the dinner table.
Last night, I made a quick and dirty version, using just regular mayo, and it turned out awesome. Even Tanya, who hates mayo and doesn't care for ketchup devoured it with the french fries I made. I can only imagine what the genuine version will taste like. Note that I mentioned above that I'm going to use Avocado oil as the "neutral oil", instead of the typical Soybean oil or Canola oil, because both of these are Seed Oils, and may cause inflammation-- which I will tell you is quite painful. I'm still sourcing where I can grab Karashi, and even debating if I want to include it. The Quick and Dirty, didn't have it, and it turned out fine. If I want heat, I can always add a little bit of Cayenne pepper.
Karashi mustard. It's cousin, the hot yellow mustard typically found in Chinese restaurants is the Japanese version of mustard. Both mustard products are notoriously spicy, and there's a difference in how they each are made. Chinese mustard is made by grinding mustard seed, and combining it with cold water, vinegar and a few spices. Karashi, on the other hand, is made by grinding mustard seed and combining it with warm water, and sometimes horseradish.
If you've ever been to a Habachi Steak House, you're often served a side of Goddess Cream. That's what I call it. It's SO yummy. I never knew the name of it, but today I now know what it is, and surprise, it's not Yum Yum Sauce-- but, it's related!
What it actually is, is some house variation of Kewpie Mayonnaise. Let's talk about what exactly this stuff is, because, it's interesting AND amazing. First off, there's a couple of differences between regular Mayo and Kewpie. The first being that only the egg yolks are used when making Kewpie. Another difference is that usually Apple Cider Vinegar is used instead of Lemon Juice for the acid component. There's some other minor differences, but they're minor.
Kewpie Mayonnaise:
2 egg yolks
1/2 tsp Karashi (Japanese mustard)
1/2 tsp Dijon mustard
3/4 cups neutral oil (I prefer Avocado oil)
1 Tbsp apple cider vinegar
2 tsp rice vinegar
1/2 tsp salt
1/2 tsp lemon juice
1/8 tsp ground white pepper
1/4 tsp sugar
1/4 tsp Dashi granules
- Whisk the eggs, Karashi and Dijon mustard in a bowl. Then add the oil by pouring it down the side of the bowl, little by little and incorporating it into the whisking mixture.
- In a separate bowl, combine the apple cider vinegar and rice vinegar. Then add half of that to the egg mixture. Whisk until well incorporated. Then add the rest of the vinegar mixture.
- Once the mixture is thick and stable, add the salt, lemon juice, pepper, and sugar. Whisk well.
- Then add the Dashi. Whisk well.
- Transfer mayonnaise into a seal-able jar or squeeze bottle.
- Now the important part. Allow this mixture to rest for a minimum of one hour in the refrigerator.
Yum Yum Sauce:
1 cup of Kewpie mayonnaise
1/2 cup heavy whipping cream
4 Tbsp unsalted butter
4 tsp ketchup
4 tsp granulated sugar
1 tsp dry mustard powder (I used 1 tsp Dijon mustard in a pinch, works fine.)
1/2 tsp salt
1/2 garlic powder
1/2 tsp white pepper
1/2 onion powder
1/2 sweet paprika
1/4 tsp ground black pepper
- Melt the butter on a low heat. Do not overheat! It's preferable to use a double boiler.
- Combine the Kewpie mayonnaise, heavy cream, ketchup (and mustard if it's not the powder). Whisk until well incorporated.
- Add the butter. Whisk well.
- Combine all the powdered spices. Whisk well.
- Rest for a minimum of two hours at room temperature, or preferably overnight in the refrigerator. This is the most important step, because the flavors need to mingle together.
Allow the Yum Yum Sauce to warm at room temperature for about 30 minutes before serving. And this will stay good in the refrigerator for up to two weeks-- But I doubt it'll survive the dinner table.
Last night, I made a quick and dirty version, using just regular mayo, and it turned out awesome. Even Tanya, who hates mayo and doesn't care for ketchup devoured it with the french fries I made. I can only imagine what the genuine version will taste like. Note that I mentioned above that I'm going to use Avocado oil as the "neutral oil", instead of the typical Soybean oil or Canola oil, because both of these are Seed Oils, and may cause inflammation-- which I will tell you is quite painful. I'm still sourcing where I can grab Karashi, and even debating if I want to include it. The Quick and Dirty, didn't have it, and it turned out fine. If I want heat, I can always add a little bit of Cayenne pepper.
Karashi mustard. It's cousin, the hot yellow mustard typically found in Chinese restaurants is the Japanese version of mustard. Both mustard products are notoriously spicy, and there's a difference in how they each are made. Chinese mustard is made by grinding mustard seed, and combining it with cold water, vinegar and a few spices. Karashi, on the other hand, is made by grinding mustard seed and combining it with warm water, and sometimes horseradish.
