Vietnamese Mayo (Vietnamese Mayonnaise, Vietnamese Butter or Sốt Bơ Trứng) is the essential yellow spread for the iconic Bánh Mì.

Despite being dairy-free, it is often called the “butter for Bánh Mì” due to its incredibly creamy texture.

A close-up photo of homemade Vietnamese Mayo, a creamy and rich sauce used in Vietnamese cuisine. It has a smooth and velvety texture, perfect for enhancing the flavor of Banh Mi sandwiches and other Vietnamese dishes.

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 dishes.

❤️ 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 dishes, not only Bánh Mì but also Bánh Mì Charcuterie Board, Bò Né (Vietnamese steak & eggs)…
  • 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.

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.

A close-up photo of a delicious Banh Mi sandwich with a crispy baguette, filled with vibrant vegetables, fresh herbs, and savory protein.

🥚 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: 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.
  • Salt
  • Sugar
  • Garlic powder (or minced fresh garlic)

📝 Instructions

Make the garlic oil (or shallot oil):

  • Mince the garlic or shallots.
  • Fry the minced garlic in oil until it turns golden brown.
  • Strain to separate the garlic from the garlic-infused oil.
  • Let the garlic-infused oil cool completely.
Minced Garlic
Garlic Oil

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.
A glass bowl containing an egg yolk is positioned on top of a saucepan filled with boiling water, with the water level not touching the bowl.
  • Reduce the heat to low once the water in the saucepan starts boiling. Place the bowl with the egg yolks over the saucepan.
  • 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.
Gradually pour oil while whisking the egg yolk.
Vietnamese Mayo in the glass bowl.

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.
Vietnamese Mayo Instructions
Vietnamese Mayo Instructions

Seasoning

  • Season the Vietnamese mayo with salt, sugar, and either garlic powder or minced fresh garlic (if you don’t use garlic/shallot/scallion oil).
  • Transfer the Vietnamese Mayo to an airtight container and store it in the refrigerator. It can be kept for 3-5 days.
A close-up photo of homemade Vietnamese Mayo, a creamy and rich sauce used in Vietnamese cuisine. It has a smooth and velvety texture, perfect for enhancing the flavor of Banh Mi sandwiches and other Vietnamese dishes.

🌠 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.

❓ FAQ

What sets Vietnamese mayo apart from regular mayo?

Vietnamese people use only egg yolks to make the mayo and season it with just salt and a bit of sugar (no vinegar). Additionally, garlic or shallot oil is often used instead of neutral oil.

🥣 More Vietnamese cooking essentials

Vietnamese dipping fish sauce 1 edited
Nước Chấm (Vietnamese Dipping Fish Sauce)
Close-up photo of a jar filled with vibrant red Vietnamese Sate Sauce or Vietnamese Chili Oil, showcasing its rich and spicy aroma. The sauce is made from crushed chili peppers, lemongrass, garlic, and other flavorful ingredients, adding a delightful kick to Vietnamese cuisine.
Sa Tế (Vietnamese Lemongrass Chili Sauce)
Vietnamese caramel sauce
Nước Màu (Vietnamese Caramel Sauce)

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.

And don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

A close-up photo of homemade Vietnamese Mayo, a creamy and rich sauce used in Vietnamese cuisine. It has a smooth and velvety texture, perfect for enhancing the flavor of Banh Mi sandwiches and other Vietnamese dishes.

Homemade Vietnamese Mayo/Butter for Bánh Mì

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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.
4.74 from 19 votes
Cook Time 15 minutes
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-infused oil

  • 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

Fix a separated mayo:
To fix separated Vietnamese Mayo, make a fresh batch using the original recipe. While the new batch thickens, slowly pour in the separated mayo. Whisk vigorously until well combined and thickened.
Helpful Tips:
  • 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.
  • Vietnamese mayo typically has a thicker texture than regular mayo, making it better suited as a spread rather than a dipping sauce.
     
Tried this recipe?Let us know how it was!
5/5 - (22 votes)

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Dung Vo
Dung Vo
9 months ago

5 stars
Nice and clear instruction, thank you so much. Could you share how to make pickled carrot?

Kim An
Kim An
9 months ago

5 stars
Thanks for your great recipe

Yen Quyen Tran
Yen Quyen Tran
9 months ago

5 stars
really authentic one

Ngọc Huyền xinh đẹp
Ngọc Huyền xinh đẹp
9 months ago

5 stars
Ngon vl

Anonymous
Anonymous
9 months ago

5 stars
Love it thanks for sharing ♥️

Jina
Jina
9 months ago

5 stars
Love it thanks for sharing!

Jess
Jess
9 months ago

5 stars
This is what I’m looking for! Thanks for sharing my dear

MAI
MAI
26 days ago

5 stars
I tried your recipe and it turned out quite nice (very identical to the one in Vietnamese market). Thank you for sharing.