Everyone knows the mayo-based sauces you get at places like Yayas Grillhouse taste different from what you’d mix up in your own kitchen. They have a lighter texture, a smoother finish and a flavour that blends perfectly with kebabs, burgers and wraps. People think the magic is in a brand of mayo or a hidden spice, but the truth is simpler and more elusive.

It’s the mixing environment. Commercial kitchens have steady temperatures, constant air circulation and tools that blend at slower, more consistent speeds. These details stop the sauce from becoming dense or too sharp. Even something as simple as the bowls used impacts the final taste — metal retains temperature differently than glass or plastic.

So while home cooks can follow every ingredient list they find online, they still won’t land on that precise kebab house creaminess. It’s not the recipe; it’s the environment that creates the flavour.