Yum Yum Sauce - Review by Katie
I'm confused because I have been cooking for a long time... sure do know how to follow a recipe and I followed this to the letter. I know yum yum sauce and this wasn't it. Not sure why this is rating so well. Sorry. :(
I made this for the first time to go with my japanese chicken fried rice and it was awesome! Something easy to whip up and the final touch to an awesome meal.
Use equal parts steak sauce and ketchup to achieve the simplest and most-comforting meatloaf sauce in a jiffy.
A tasty, mayonnaise-based dipping sauce similar to the ones you find at Japanese steakhouses.
Make your own restaurant-style special sauce. It's great for dipping French fries in, too.
Though this ketchup and soy sauce-based sauce is usually served with Tonkatsu (breaded and fried pork cutlet), you'll love it on many things.
Gochujang sauce, a traditional Korean condiment, is made with soy sauce, sesame seeds, garlic, and other flavors for a sweet and spicy addition to meals.
YUM! Just finished a lunch made with this recipe. I made a few changes though. One because I was hungry and in a hurry when I was making it so I read that the thyme and tarragon went in the acutal dish. I put the herbs in with the tomatoes and it was amazing. I also added chopped garlic, sliced mushrooms and the juice a myers lemon to the spinach mixture, as well as double the nutmeg...I love nutmeg and probably would never think to use it with haddock. After I spread the diced tomatoes on, I sprinked the tarragon and thyme on top of that and baked it. For the sauce I used green onions and added cayenne pepper and left it otherwise spice free. I loved the juice in the dish, I am already thinking of ways to use it in a fish soup. I served it with turnip mashed with butter and seasoned it with sea salt, cracked pepper and just a hint of thyme...plus 1 tsp of maple syrup just for fun. Way Delish!!!
EXCELLENT recipe!! I cook a lot of elk and venison, and this is one of the best recipes I've found. The gamey flavor was completely gone, and the sauce is incredible! My only complaint is that the meat ended up a little dry, but it's almost impossible with venison roast because it's so lean. I'm going to try this with elk, and maybe even duck breast. YUM!
This quick and easy version of the classic French sauce utilizes a microwave oven.