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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.

Vietnamese Honey Mayo (Butter / Bơ) for Banh Mi

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
  • ½ cup neutral cooking oil (125ml)
  • ¼ tsp salt
  • ½ tsp vinegar
  • 2 tbsp sugar (or 3 tbsp if skipping honey/condensed milk)
  • 1 tbsp honey / condensed milk
  • 2 tbsp hot melted butter

Instructions

Pasteurize Eggs (skip if using pasteurized eggs)

  • For regular eggs, set up a bain-marie: place a wide bowl over a saucepan of simmering water, making sure only steam touches the bowl. Lower heat once water boils.
  • In the bowl, combine egg yolks, sugar, salt, and vinegar. Whisk continuously until the mixture reaches 140°F (60°C), then whisk 3 more minutes. Remove from heat.

Make the Mayo

  • Using a hand whisk or mixer at medium speed, slowly add oil ½–1 tsp at a time, whisking until fully emulsified. Continue gradually for ~10 minutes until thick and smooth.
  • Gradually whisk in hot melted butter. Add honey or condensed milk and mix until combined.

Store

  • Transfer to an airtight container and refrigerate for 3–5 days.
Tried this recipe?Let us know how it was!