Creamy Greek Yogurt Yum Yum Sauce

I’ll be honest—I spent way too many years buying those little packets of yum yum sauce at the grocery store before I realized how easy it is to make at home. You know the sauce I’m talking about, right? That creamy, slightly sweet Japanese-style sauce that makes everything from chicken to vegetables taste better?

Turns out, you probably have most of the ingredients sitting in your fridge right now. This Greek yogurt version is my go-to because it’s a bit lighter than the original, but it still has that same tangy, savory flavor everyone loves. Plus, it comes together in about five minutes with just a bowl and a whisk. No fancy equipment needed, and definitely no reason to keep paying $4 for a tiny container at the store.

What Kind of Greek Yogurt Should I Use?

For this yum yum sauce, you’ll want to use plain Greek yogurt rather than flavored varieties. Full-fat Greek yogurt will give you the creamiest, richest sauce, but 2% or even nonfat will work just fine if that’s what you have on hand. The thickness of Greek yogurt is what makes it perfect for this recipe, so try to avoid regular yogurt which is too runny and will make your sauce watery. If your Greek yogurt has been sitting in the fridge for a while, give it a good stir before measuring it out to make sure it’s smooth and well-combined.

Options for Substitutions

This sauce is pretty forgiving, so here are some swaps you can make based on what’s in your fridge:

• Greek yogurt: Regular plain yogurt works fine here, though it’ll be slightly thinner. Sour cream is another option that gives you a similar tangy flavor and creamy texture.
• Mayo: If you’re out of mayo, you can use all Greek yogurt instead – just add an extra tablespoon or two. The sauce will be tangier and less rich, but still tasty.
• Rice vinegar: White vinegar or apple cider vinegar both work as substitutes. Start with a bit less since they’re slightly stronger, then adjust to taste.
• Butter: You can skip the butter if needed, though it adds a nice richness. If you want to keep that quality, try a neutral oil like vegetable or canola instead.
• Tomato paste: Ketchup works in a pinch – use about 2 teaspoons and reduce the sugar to 1/2 teaspoon since ketchup is already sweetened.
• Sugar: Honey or maple syrup can replace the sugar. Use the same amount, but keep in mind it might add a slight flavor difference.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with yum yum sauce is serving it right away, but the flavors need at least 4 hours to blend together in the fridge – overnight is even better for that authentic restaurant taste.

Another common error is adding too much water at once, which can make your sauce runny and bland, so add it one teaspoon at a time until you reach a pourable but still thick consistency.

Make sure your butter is fully melted before mixing (pop it in the microwave for 10-15 seconds) so it incorporates smoothly without leaving greasy clumps throughout the sauce.

For the best flavor, use full-fat Greek yogurt instead of low-fat versions, as the richness helps balance the tangy and sweet elements and creates a creamier texture.

What to Serve With Greek Yogurt Yum Yum Sauce?

This sauce is perfect for drizzling over grilled chicken, shrimp, or steak if you’re going for that Japanese steakhouse vibe at home. It’s also really good as a dipping sauce for fried rice, vegetables like broccoli and zucchini, or even chicken tenders and fries. I love using it as a spread on wraps and sandwiches, or as a topping for rice bowls with your favorite protein and veggies. Since it’s tangy and a little sweet, it pairs well with pretty much anything that needs a creamy, flavorful kick.

Storage Instructions

Store: Keep your yum yum sauce in an airtight container or jar in the fridge for up to a week. It actually tastes even better the next day after all the flavors have had time to mingle together, so don’t be afraid to make it ahead for your meal prep.

Serve: Give the sauce a good stir before using since the ingredients might separate a bit while sitting in the fridge. If it seems too thick after storing, just add a tiny splash of water and mix until you get that perfect drizzle-able consistency again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 160-190
• Protein: 2-3 g
• Fat: 14-17 g
• Carbohydrates: 6-8 g

Ingredients

• 1/4 cup greek yogurt
• 3 tbsp mayo
• 1 tsp butter (melted and cooled slightly)
• 2.5 tsp rice vinegar
• 1 tsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 3/4 tsp sugar
• 1 pinch salt
• 1/8 tsp onion powder
• 2 tsp water

Step 1: Combine Base Ingredients

• 1/4 cup greek yogurt
• 3 tbsp mayo
• 1 tsp butter

In a medium bowl, whisk together the greek yogurt, mayo, and melted butter until smooth and well combined.

This creates a creamy foundation that will hold all the flavors together.

The butter adds richness and helps emulsify the mixture.

Step 2: Build Flavor Layers

• 2.5 tsp rice vinegar
• 1 tsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 3/4 tsp sugar
• 1 pinch salt
• 1/8 tsp onion powder

Add the rice vinegar and tomato paste to the creamy base and whisk until fully incorporated.

Then add the garlic powder, paprika, sugar, salt, and onion powder, stirring until no lumps remain and the sauce takes on a unified color.

I like to taste the sauce at this point to see if the spices are well-balanced before adding the water.

Step 3: Adjust Consistency and Rest

• 2 tsp water
• flavor mixture from Step 2

Stir in 2 tsp water to reach your desired sauce consistency—it should be pourable but still coat the back of a spoon.

Cover the bowl and refrigerate for at least 4 hours before serving; this resting time allows the flavors to meld and develop into something truly special.

I’ve found that letting it sit overnight makes it even better, as the spices continue to bloom into the creamy base.

Creamy Greek Yogurt Yum Yum Sauce

Delicious Creamy Greek Yogurt Yum Yum Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 7 minutes mins

Servings 1 cups of sauce

Calories 175 kcal

Ingredients

  

• 1/4 cup greek yogurt
• 3 tbsp mayo
• 1 tsp butter (melted and cooled slightly)
• 2.5 tsp rice vinegar
• 1 tsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 3/4 tsp sugar
• 1 pinch salt
• 1/8 tsp onion powder
• 2 tsp water

Instructions

 

• In a medium bowl, whisk together the greek yogurt, mayo, and melted butter until smooth and well combined. This creates a creamy foundation that will hold all the flavors together. The butter adds richness and helps emulsify the mixture.
• Add the rice vinegar and tomato paste to the creamy base and whisk until fully incorporated. Then add the garlic powder, paprika, sugar, salt, and onion powder, stirring until no lumps remain and the sauce takes on a unified color. I like to taste the sauce at this point to see if the spices are well-balanced before adding the water.
• Stir in 2 tsp water to reach your desired sauce consistency—it should be pourable but still coat the back of a spoon. Cover the bowl and refrigerate for at least 4 hours before serving; this resting time allows the flavors to meld and develop into something truly special. I've found that letting it sit overnight makes it even better, as the spices continue to bloom into the creamy base.