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Nutrition Facts
Serving Size 1 cup 257g Recipe makes 1 cup)
Calories 958
Calories from Fat 714		(74%)
Amount Per Serving		%DV
	Total Fat 79.3g	122%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 21.2g
	Polyunsaturated Fat 42.8g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 1673mg		69%
Potassium 196mg		5%
Total Carbohydrate 65.7g		21%
	Dietary Fiber 2.6g	10%
	Sugars 20.4g
Protein 3.3g		6%
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Japanese Pink Sauce

Recipe #19861 | 5 min | 5 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: DiB's
Feb 16, 2002

I got this recipe from my girlfriend Cher-she said not to let any one ingredient drown out the others. When put together it should be a taste of its own, DO NOT use Miracle Whip.

1 cup (change servings and units)

Ingredients

1 cup Hellmann's mayonnaise
3 teaspoons paprika
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon water
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
salt

Directions

1
Start with the 1 cup mayo and then whisk in the ingredients in order of listing-taste before adding salt and adjust any seasonings.
2
You should not be able to taste any one ingredient.

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Featured Reviews for This Recipe

From: UmmBinat

On Oct 2, 2009

This is a very good sauce. I will make this again as a dip for sweet or regular homemade potato fries as I can imagine the flavours would taste delicious together. I used Helmans olive oil mayonnaise to be soy free, sweet paprika because we don't like hot spicy, freshly squeezed lemon juice, white sugar, minced garlic instead of the powder to be healthier and sea salt. I will make again as stated. Made for Think Pink Tag.

0 people found this review helpful

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From: Mika G.

On Nov 27, 2008

This is an amazing little dip! My family thought it tasted just like Yamato or Shogun's salad dressing. I just served it with crackers and it was very addictive! I am allergic to tomatoes so I will be using this as my standard french fry dip. I also used Fat Free Mayo. Thanks so much for the great recipe!

1 person found this review helpful

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From: evewitch

On Dec 14, 2002

This was *really yummy*. The taste was authentic to the sauce I was trying to duplicate. It wasn't exactly what I was looking for, because it was thicker than I expected, but I couldn't keep my rice crackers out of it. It will have so many uses in my house - instead of mayo on sandwiches, as a chicken salad binder, on eggs ... oh! the possibilities! Maybe next time I will try carefully adding water to thin it out without affecting the flavor, so I can use it as a dipping sauce, too. I didn't need to add salt, possibly because I used Duke's (a mayo with no added sugar) instead of Hellmann's.

9 people found this review helpful

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From: ickky

On Mar 11, 2003

I put together this recipe but it wasn't exactly what I was looking for but very close.I made a few ajustments and it turn out GREAT!! I will be happy to share it with you.Instead of water I use buttermilk, trust me on this please! Add the buttermilk last, you can make it as thin as you like then add your salt. I also added a bit more sugar,garlic and ginger just to my taste. Thanks for your help!!