If you have ever been to a japanese hibachi ​steak house, you've most likely encountered their infamous yum yum sauce, A.K.A. 'japanese white sauce'.

It's generally served in a small dish for dipping along side a ginger sauce.

I'll be honest, ​when I first started trying out ways to lighten this recipe up I was less than impressed with the results that I was getting. By the third, and final attempt, I had all but given up. I tossed it into the fridge and called it a day.

Several hours later I pulled the sauce back from the fridge to serve along side my beef & broccoli. Waste not, want not, right? I tasted it again and the flavor had seemingly evolved over it's time melding in the fridge.

While on it's own, this sauce is a little lack-luster. It is definitely more of an additive sauce or dip as it sort of seems to make the other flavors of a dish pop and sparkle.

​The original yum yum sauce is comprised mainly of full fat name brand mayo and is anything other than light, skinny, or healthy. However, I've managed to lighten it up with the use of greek yogurt and some common sense.

Obviously, you don't want to overdo it and down the whole container of it all on your own in one sitting. While this is a much lighter version of the sauce you will still want to be conscious of how much of it you're eating.

That being said... it's nice to have on the side to dip a broccoli floret or two into!

I like to top my yum yum sauce with just a swirl of sriracha. What can I say? I like to live on the edge.

Skinny Yum Yum Sauce (A.K.A. Japanese White Sauce)
​TheSkinnyFork.com

The Skinny:
​Servings: 6 • Size: 2 Tbsp. • Calories: 34.7 • Fat: 2.2 g • Carb: 1.8 g • Fiber: 0.1 g • Protein: 2.1 g • Sugar: 1.3 g • Sodium: 56.1 mg

Ingredients:
1/2 C. Fat Free Plain Greek Yogurt
​2 Tbsp. Light Mayo
​1/2 Tbsp. Light Butter, Softened
​1/2 Tbsp. Unseasoned Rice Wine Vinegar
​1/2 Tbsp. Fat Free Milk
​1/2 Tsp. Tomato Paste
​1/2 Tsp. Sugar
​1/4 Tsp. Garlic Powder
​1/8 Tsp. Paprika
​Dash Cayenne

Directions:

Whisk all ingredients in a small bowl, cover, and set in the fridge for 24 hours prior to using.

Add up to 2 tbsp. water to achieve desired consistency.​

Keep any leftovers stored in an airtight container in the fridge for up to 10 days.​