No Vietnamese sandwich, or bánh mì, is complete without its rich yellow smear of Vietnamese-style mayo, Sốt Bơ Trứng.
Follow my recipe below for an easy, creamy Vietnamese-style mayo each and every time.
This recipe makes about ¾ cup mayo.
What You Will Need
To make Sốt Bơ Trứng, gather the following ingredients and equipment:
- Eggs: We are using raw chicken egg yolks. Because we are using raw yolks, make sure to get pasteurized eggs to reduce the risk of salmonella. Bring them to room-temperature for a smooth emulsification.
- Neutral Oil: I’m using vegetable oil, but you can other neutral oils, such as canola oil or peanut oil.
- Shallot and garlic: We will fry up these aromatics to flavor the neutral oil. Make sure the oil has completely cooled to room temperature before making the mayo.
- Salt: I’m using fine ground sea salt to season the mayo.
- Whisk: You can make the mayo by hand with a whisk but it goes a lot faster if you use a hand mixer with a whisk attachment. No need to use all two whisk attachments since we are making a small portion. Simply remove the other whisk. If you are doing this by hand, it will take about 15 minutes. If you are using a hand mixer, it should take no more than 5 minutes.
How to Make it
Make the shallot/garlic oil:
Add shallots and garlic to room temperature oil then heat on medium-high. Once shallots and garlic are golden, strain the oil. Save the fried aromatics for another dish or enjoy them like crunchy potato chips like I do. Allow the oil to cool completely to room temperature before making the mayo.
Whisk the Eggs: Add egg yolks to a small bowl. Whisk the yolks until smooth and pale yellow.
Emulsify: Slowly drizzle in the oil. Aim for a thin stream and whisk continuously to incorporate the oil as you go. I like to use a squeeze bottle but you can also use anything with a small spout/lip for easy pouring. You can also scoop spoonful of oil at at time.
Season: Once all the oil has been successfully incorporated and you have a thick mixture, season with salt.
Chill and Storage: You can use the mayo immediately for banh mi or transfer to an airtight container and refrigerate. Use within 3 days for best results.
FAQs
What is the difference between Vietnamese mayonnaise and regular mayonnaise?
Unlike American mayonnaise, which uses whole eggs and vinegar, the Vietnamese version uses only yolks and no vinegar. Because there are only egg yolks, Vietnamese mayo is more yellow in color.
Can I skip the garlic and shallot to make the recipe simpler?
Yes, you certainly can. If you are short on time, skip the frying. Instead, simply add garlic and onion powder after emulsification to season it.
Pro Tips
Take it to the next level with a tablespoon of rendered chicken or pork fat to make the most addicting mayo ever.
Your waistline will hate you, but your taste buds will thank you.
Related Posts
- All About the Banh Mi (Vietnamese Sandwich)
- Pickled Daikon and Carrots (Do Chua)
- Easy Vietnamese Liver Pâté
- Banh Mi Baguette
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- Total Time: 5 minutes
- Yield: ¾ cup 1x
Description
No Vietnamese sandwich, or bánh mì, is complete without its rich yellow smear of Vietnamese-style mayo. This recipe makes about ¾ cup mayo.
Ingredients
- 1/2 cup vegetable oil (see notes below)
- 1 large shallot (peel and slice into wedges)
- 2 large cloves garlic (peel and lightly smash)
- 3 egg yolks (room temperature)
- 1/4 teaspoon salt
- 1 tablespoon rendered pork/chicken fat (optional)
Instructions
- Make the shallot/garlic oil: Add shallots and garlic to room temperature oil then heat on medium-high. Once shallots and garlic are golden, strain the oil. Save the fried aromatics for another dish or enjoy them like crunchy potato chips like I do. Allow the oil to cool completely to room temperature before making the mayo.
- Whisk the yolks until smooth and pale yellow.
- Time to emulsify. Slowly drizzle in the oil. Aim for a thin stream and whisk continuously to incorporate the oil as you go. I like to use a squeeze bottle but you can also use anything with a small spout/lip for easy pouring. You can also scoop spoonful of oil at at time. If using rendered pork/chicken, heat it until melted and pourable, then slowly drizzle it into the mixture while whisking.
- Season with salt. You can use the mayo immediately for your banh mi or transfer to an airtight container and refrigerate. Use within 3 days for best results.
Notes
You can substitute vegetable oil with other neutral oils, such as canola oil, or peanut oil.
If you are short on time, skip frying the aromatics and simply add garlic and onion powder after emulsification to season the mayo.
- Prep Time: 5 minutes
- Category: condiment
- Cuisine: asian, vietnamese
