Best-Ever Vietnamese Mayo (Sốt Bơ Trứng) for Bánh Mì

This is the magic spread that makes Bánh Mì Bánh Mì — rich, silky, and completely dairy-free. Often nicknamed “Vietnamese Butter,” it’s made with just egg yolks and oil, whipped into a creamy spread that melts beautifully into the bread.

Homemade beats store-bought every time. One taste, and there’s no turning back.

Why You’ll Love This Recipe

Vietnamese Mayo is the heart of a proper Bánh Mì — especially the Saigon-style kind with crusty Vietnamese baguette, liver pâté, Đồ Chua (pickled veggies), Chả Lụa (pork roll), and head cheese. It’s what ties all those bold, punchy fillings together with a creamy, buttery hug.

These days in Vietnam, mayo isn’t just mayo! You’ll find fun spins like Sốt Bơ Cốm (with green rice flakes) or Sốt Khoai Môn / Sốt Ube (taro or ube-flavored). I even have a version using cooked eggs for anyone a little cautious about raw yolks. But honestly? You can’t beat the classic — and that’s exactly what this recipe delivers.

• Easy to make – Just a few ingredients and simple steps. No fancy gear, no stress.
• Versatile – Not just for Bánh Mì! Slather it on a Bánh Mì Charcuterie Board, dip with Bò Né (steak & eggs), or sneak it into any sandwich you love.
• Safer with pasteurized yolks – Instead of raw eggs, we gently warm them using a bain-marie (hot water bath) — for peace of mind without sacrificing creaminess.

Ingredients

• Fresh Eggs: Choose large chicken eggs, as you will only need the egg yolks for this recipe. I recommend to use pasteurized eggs.
• Neutral Cooking Oil: In Vietnam, mayo is often made with aromatic oils like shallot or garlic oil for extra flavor. If you don’t have those on hand, just use a neutral oil and boost the aroma with a pinch of garlic powder or a bit of freshly minced garlic. The more oil you add, the thicker and milder your mayo will become. Feel free to adjust the amount to make as much mayo as you need!
• Salt
• Sugar
• Garlic/shallots (or garlic powder/onion powder)

Deal with Separated Mayo

If your Vietnamese Mayo ends up separating and doesn’t thicken properly, don’t worry! Here’s a simple solution to salvage it:

• Prepare a fresh batch of mayo following the original recipe.
• As the new batch begins to thicken, slowly pour the separated mayo into the mixture.
• Whisk the combined mixture vigorously until it is well combined and thickened.

FAQs

More Vietnamese cooking essentials

Best-Ever Vietnamese Mayo (Sốt Bơ Trứng) for Bánh Mì

Cielle

Vietnamese Mayo (Sốt Bơ Trứng) is essential for Banh Mi, adding creamy flavor. Known as "Banh Mi's Butter," it's dairy-free and easy to make, ideal for savory Vietnamese breads.

5 from 10 votes

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Cook Time 15 minutes mins

Course Condiments

Cuisine Vietnamese

Equipment

• 1 Sauce pan
• 1 Glass or Steel Mixing Bowl
• 1 Whisk or Handmixer

Ingredients

  

• 2 egg yolks
• 1 cup neutral cooking oil (250ml)
• ½ tsp salt
• ½ tbsp sugar
• 1 tbsp minced garlic / minced shallots (or 1/2 tsp garlic powder)

Instructions

 

Make the garlic/shallot-infused oil (optional step)

• Mince the garlic (or shallots).
  
• Fry the minced garlic in oil until golden brown.
  
• Strain to separate the garlic from the oil.
• Allow the garlic-infused oil to cool completely.

Pasteurize the mayo (skip this step if you are using pasteurized eggs):

• For regular eggs, set up a bain-marie by placing a wide bowl over a saucepan filled with some water. Ensure only the steam touches the bowl, not the boiling water.
  
• Lower the heat to low once the water reaches a boil. Place the bowl with the egg yolks over the saucepan.
• While continuously whisking, once the mayo's temperature reaches 140°F (60°C), whisk for an additional 3 minutes. Then, remove the bowl of eggs from the pot.

Using a whisk:

• Slowly add a few drops of oil at a time to the egg yolks. Whisk thoroughly until the oil binds before adding more. Adding oil too quickly can cause separation.
  
• Keep whisking continuously and gradually add the oil. This process takes about 10-15 minutes of continuous whisking.
  

Using a hand-mixer:

• Use a hand-mixer with a single whisk attachment at the lowest speed. Whisk the egg yolks while gradually drizzling in the oil, ensuring continuous whisking.
  
• Adjust the amount of oil to your desired amount of mayo. The more oil added, the thicker and the less concentrated the mayo becomes.
  

Season the mayo:

• Season with salt, sugar, and garlic powder or minced fresh garlic.
  
• Transfer the Vietnamese Mayo to an airtight container and refrigerate. It can be stored for 3-5 days.

Notes

Tried this recipe?Let us know how it was!