Tarragon Cream Sauce

Recipe for Chinese white sauce


How to Make Japanese Steakhouse White Sauce - Shrimp Sauce - Yum Yum Sauce - Sakura Sauce - You Finally Found The Recipe! There are actually two ways to make Japanese white sauce. The first uses store-bought mayonnaise. The second involves making your own mayonnaise. The end result tastes the same if you do it properly.

Frankly, I find it a lot easier to use prepared mayonnaise. The sauce is less likely to separate with store-bought mayonnaise, as Hellmann's has years of practice getting it right.

Do NOT attempt to use low fat or reduced calorie mayo, Miracle Whip, or cheap store brands - it changes the taste significantly!

Information on adjustments and how to cook the rest of the meal are near the bottom of the page, after the recipes.


Japanese Steakhouse White Sauce - Chuck's Easy Recipe

1-1/4 cup Hellmann's mayonnaise *
1/4 cup water
1 teaspoon tomato paste
1 tablespoon melted butter
1/2 teaspoon garlic powder
1/4 teaspoon paprika
dash cayenne pepper

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.

* Hellmann's is called "Best Foods" west of the Rockie Mountains. Use other mayos at your peril - many cheap brands make the sauce taste too much like mayo.

If you've spent years trying to find this recipe.

Please feel free to buy me a beer through Paypal!

The second recipe is made from scratch. Making mayonnaise is not hard, but it does involve patience. The key to getting the consistency right is to add the oil while the blender is running.

If your blender lid has a small opening or removable piece in the top that allows you to add liquid while the machine is running without removing the top, that's perfect. If not, this is going to make a mess - consider using the first recipe!

This recipe involves more ingredients because store-bought mayonnaise is made with mustard, vinegar and salt, so it is not necessary to add those items in recipe #1.

Japanese Steakhouse White Sauce - "From Scratch" Blender Recipe

3/4 cup soybean oil
dry mustard powder
2 teaspoon
1-1/2 tablespoons white vinegar
1-1/2 teaspoons

Set up blender. Put 1/4 cup (only) of the oil along with the egg, vinegar, mustard powder, salt, cayenne and 1 teaspoon of the sugar in the blender and place the lid on the blender. Turn it on and let everything mix well for about 5-10 seconds. Turn off the blender.

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