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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.

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

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.
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Cook Time: 15 minutes
Course: Condiments
Cuisine: Vietnamese
Author: Cielle

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).
    Minced Garlic
  • Fry the minced garlic in oil until golden brown.
    Garlic Oil
  • 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.
    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.
  • 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.
    Gradually pour oil while whisking the egg yolk.
  • Keep whisking continuously and gradually add the oil. This process takes about 10-15 minutes of continuous whisking.
    Vietnamese Mayo in the glass bowl.

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.
    Vietnamese Mayo Instructions
  • Adjust the amount of oil to your desired amount of mayo. The more oil added, the thicker and the less concentrated the mayo becomes.
    Vietnamese Mayo Instructions

Season the mayo:

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

Notes

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