Name: House Mayo/Butter (Bơ) for Vietnamese Sandwich Bánh Mì
Prep time: 5 min
Total time: 5 min
Cuisine: Vietnamese
Ingredients: 1 large egg yolk; 1 cup neutral oil (canola or vegetable oil); 1 tablespoon fresh lemon juice; 1 teaspoon sugar; 1/2 teaspoon salt; 1 teaspoon Maggi seasoning or soy sauce

Why You’ll Love House Mayo/Butter (Bơ) for Vietnamese Sandwich Bánh MìRecipe

This recipe delivers a truly authentic flavor that store-bought mayonnaise can’t match. Gently infusing oil with garlic and shallot creates a fragrant base that blends beautifully with egg yolks for a deeply savory, silky result. It’s quick to prepare, uses minimal ingredients, and brings classic bánh mì flavor straight to your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup vegetable oil
1 large shallot, peeled and sliced into wedges
2 large cloves garlic, peeled and lightly smashed
3 egg yolks, at room temperature
1/4 teaspoon salt
1 tablespoon rendered pork or chicken fat (optional)

Directions

Prepare the flavored oil by adding the shallot and garlic to the oil while it is still at room temperature. Heat over medium-high until the aromatics turn golden, then strain them out and allow the oil to cool completely to room temperature.

In a mixing bowl, whisk the egg yolks until smooth and pale in color.

Slowly drizzle the cooled oil into the egg yolks in a thin stream while whisking continuously to emulsify. Continue until the mixture thickens into a creamy mayonnaise consistency.

Season with salt and, if using, whisk in the rendered pork or chicken fat for added richness.

Use immediately on bánh mì sandwiches or transfer to an airtight container and refrigerate.

Servings and timing

Yield: about 3/4 cup
Total time: approximately 5 minutes

Variations

For a simpler version, skip frying the shallot and garlic and add garlic powder and onion powder after emulsifying.
Use other neutral oils such as canola or peanut oil in place of vegetable oil.
Add a small splash of lime juice for a slightly tangy twist, even though it is not traditional.

Storage/Reheating

Store the mayo in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended, as the emulsion may break once thawed.

FAQs

What makes Vietnamese mayo different from regular mayo?

Vietnamese mayo typically uses only egg yolks and does not rely on vinegar, resulting in a richer color and deeper flavor.

Can I skip the garlic and shallot?

Yes, you can skip them for a faster version and season the mayo with garlic and onion powders instead.

Do I need a hand mixer to make this mayo?

No, whisking by hand works well, though a hand mixer can make the process faster and easier.

Can this mayo be made with whole eggs?

Traditional versions use only yolks. Whole eggs can be used but will change the flavor and texture.

Is it safe to use raw egg yolks?

Using pasteurized eggs and keeping them at room temperature helps reduce risk and improves emulsification.

Can I use olive oil instead of vegetable oil?

You can, but the flavor may be stronger. Neutral oils are generally preferred for authentic taste.

How long does it last in the fridge?

When stored properly in an airtight container, it lasts about 3 days.

Can I freeze this mayo?

Freezing is not recommended because the mayo can separate and lose its creamy texture.

What can I do with the fried shallots and garlic?

They make excellent crunchy toppings for rice dishes, noodles, salads, or soups.

How can I fix mayo that has separated?

Whisk in a small amount of warm water or a fresh egg yolk slowly to help re-emulsify it.

Conclusion

This homemade Sốt Bơ Trứng is a key element in creating an authentic bánh mì experience. Simple, fast, and incredibly flavorful, it adds richness and depth that brings Vietnamese sandwiches to life. Once you try it, it’s sure to become a staple in your kitchen.