Japanese White Sauce Recipe
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
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 2 servings | |
| Calories 1093 | |
| Calories from Fat 1079 | 99% |
| Total Fat 122.06g | 153% |
| Saturated Fat 19.77g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 790mg | 33% |
| Potassium 69mg | 2% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.1g | 2% |
| Protein 0.36g | 1% |
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Comments
June 6, 2013Great 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
