Culinary Cannabis

Yum Sauce Story
Hello Everyone!
Thanks for spending part of you day with me exploring a recipe for Yum Sauce. Or you might know it as
Yum Yum Sauce or White Sauce or Seafood sauce or whatever your favorite Japanese style hibachi or
teppanyaki restaurant calls it. I just call it delicious!
As you may have surmised from the above, Yum Sauce is not something you would find in an authenƟc
Japanese restaurant. The ‘invenƟon’ of Yum sauce is an American addition to Japanese cuisine. I have
not been able to find a definiƟve reference for the first use of a sauce of this type, we have chef Terry Ho
of Albany Georgia to thank for bottling and marketing the first commercially prepared Yum Sauce.
No offense to Chef Ho but making this sauce fresh with no preservaƟves and premium ingredients beats
the pants off any commercially produced Yum Sauce. Trust me, it’s worth the 3 minutes of your Ɵme to
make it from scratch.
Yum Sauce doesn’t need to be saved for Japanese (or Asian in general) dishes. It’s good as a spread on a
hamburger, as a dip for fries, thinned it makes a good salad dressing (especially for something like Asian
Chicken Salad), as a dip or sauce for roasted or fresh vegetables and so many others uses.

Yum Sauce Recipe
1 c Cannabis infused mayonnaise
2 T ketchup
2 T rice wine vinegar
1 T CannabInfused  melted butter
1 t garlic powder
1 t onion powder
2 t mirin
2 t granulated sugar
¼ t smoked paprika
Combine all ingredients in food processor, blender or whisk together by hand in a bowl. Cover and
refrigerate for 1-2 hours before serving.
Feel free to add 1-4 Tablespoons of water if sauce is too thick for your preference.

As always star mild on the infused  ingredients keep out of reach if children and pets

Culinarily Yours in Cannabis,

Mary Annh can