Vietnamese Mayo

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Sharon Nguyen

Easy to make & Delicious No Fail Vietnamese Mayo Butter for Banh Mi Sandwiches (Bơ). Only 3 Ingredients to make!

5 from 4 votes

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Prep Time 10

Total Time 10

Course sauces

Cuisine Vietnamese

Servings 4

Calories 270 kcal

Equipment

whisk

or Food Processor

or Blender

Ingredients

▢ 2 Egg Yolks (pasteurized)
▢ ½ cup Vegetable Oil I used Soybean
▢ ½-3/4 teaspoon Garlic Salt

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Instructions

In a bowl, whisk together the egg yolks
Slowly add the vegetable oil one tablespoon at a time while whisking continuously. This step is crucial for emulsifying the mayo and achieving a smooth and creamy consistency. Let the Mayo thicken up before adding more oil. To save time (and your arms) you can also use a hand mixer, or blender.
Once all the oil is incorporated and the mayo is thick and creamy, you're ready to season with garlic salt. Whisk until well combined.
Taste and adjust the seasoning if needed.
Transfer the mayo to a jar or container and refrigerate for at least an hour before using to allow the flavors to meld together.
Enjoy your homemade Vietnamese mayo in sandwiches, as a dip, or in any other creative way you can think of!

Video

Notes

Slowly add the vegetable oil one tablespoon at a time while whisking continuously. This is crucial for emulsifying the mayo and achieving a smooth and creamy consistency.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 0.3gProtein: 1gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 97mgSodium: 295mgPotassium: 10mgSugar: 0.1gVitamin A: 130IUCalcium: 12mgIron: 0.3mg

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