Vietnamese Mayo (Vietnamese Mayonnaise, Vietnamese Butter or Sốt Bơ Trứng) , along with Vietnamese Liver Pâté , is a must-have for Banh Mi. Despite being free of dairy, it is often called the “Butter for Banh Mi” due to its incredibly creamy texture.
Creating this mayo is a breeze, following a method akin to traditional mayo. It’s a perfect accompaniment for Banh Mi and other savory Vietnamese breads and cakes.
This Vietnamese Mayo is a part of my series on Vietnamese Banh Mi Sandwich , which could help you to create your version of Vietnamese Banh Mi at home.
❤️ Why this recipe is great
- Easy-to-make: This recipe is simple and straightforward, making it accessible to all skill levels in the kitchen.
- Versatile component: Vietnamese Mayo serves as a key ingredient in various Vietnamese bakery dishes, including Bánh Mì, Bánh Bông Lan Trứng Muốii (Salted Egg Yolk Sponge Cake), and Scallion Bread with Pork Floss.
- Safety with Pasteurized eggs: Unlike the traditional recipe that uses raw egg yolks, this version ensures safety by using the bain-marie method (hot water bath) to pasteurize the egg yolks. This eliminates concerns about Salmonella, allowing people to enjoy Vietnamese Mayo worry-free.
Key Elements for an Authentic Banh Mi:
- 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: While in Vietnam, shallot oil or garlic oil is commonly used to add flavor to Vietnamese Mayo, you can substitute with neutral cooking oil and enhance the aroma with either garlic powder or minced fresh garlic.
- Garlic powder (or minced fresh garlic)
Pasteurize the mayo (skip it if you are using pasteurized eggs):
- For regular eggs, you can set up a bain-marie by placing a bowl wider than a saucepan filled with water. Make sure that only the steam touches the bowl, not the boiling water.
- Reduce the heat to low once the water in the saucepan starts boiling. Place the bowl with the egg yolks over the saucepan.
- While whisking, once the mayo’s temperature reaches 140°F (60°C), continue whisking for about 3 minutes. Then, remove the bowl of eggs from the pot.
Using a whisk:
- Begin by adding a few drops of oil at a time to the egg yolks. Slowly whisk and make sure the oil to thoroughly bind with the yolks before adding more oil.
- Adding the oil too quickly can cause the mayonnaise to separate.
- Keep whisking continuously and add the oil gradually. This process should take 10-15 minutes of continuous whisking.
Using a hand-mixer:
- It’s a simpler approach. Attach a single whisk and set it to the lowest speed. Whisk the egg yolks while gradually drizzling the oil into the mixture.
- Season the Vietnamese mayo with salt, sugar, and either garlic powder or minced fresh garlic.
- Transfer the Vietnamese Mayo to an airtight container and store it in the refrigerator. It can be kept for 3-5 days.
🌟 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.
🌟 Helpful Tips
- Using scallion oil, shallot oil or garlic oil instead of neutral oil could enhance the flavor of your Viet Mayo.
- The more oil you add, the less concentrated and the more thickened your mayo will be. You can add as much oil as desired to achieve the desired amount of mayo.
- Vietnamese Mayo has a thicker texture compared to regular mayo. It’s better suited as a spread rather than a dipping sauce.
Some mayo-based dipping sauces:
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Vietnamese Mayo / Butter for Banh Mi (Sốt Bơ Trứng)
- 1 Sauce pan
- 1 Glass or Steel Mixing Bowl
- 1 Whisk or Handmixer
- 2 egg yolks
- 1 cup neutral cooking oil (250ml)
- ½ tsp salt
- ½ tbsp sugar
- ½ tsp garlic powder (or fresh minced garlic)
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.
- Using scallion oil, shallot oil, or garlic oil can enhance the flavor of your mayo.
- The more oil you incorporate, the less concentrated and thicker your mayo will become. You can add as much oil as needed to reach your desired mayo consistency.