Yum Yum Sauce

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of <a href="https://cooking.nytimes.com/recipes/1023154-shrimp-fried-rice">fried rice</a>. Slather it on a <a href="https://cooking.nytimes.com/recipes/1022400-thin-but-juicy-chargrilled-burgers">burger</a>, use it as a dipping sauce for <a href="https://cooking.nytimes.com/recipes/1022410-crispy-tofu-with-sweet-and-sour-sauce">fried tofu</a>, French fries and pizza crusts, or even as a salad dressing for crunchy iceberg, romaine or Little Gem lettuce. An all-purpose sauce for everyday pleasure, yum yum sauce should taste balanced with savoriness, sweetness and a touch of acid and gosoham, the Korean word often used to describe the nuttiness of sesame oil. Remember to salt generously so all the flavors can shine.