Vietnamese Butter (for Bánh Mì)
Vietnamese Butter (for Bánh Mì)
Ingredients
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil, or other neutral oil
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 teaspoon fine sea salt
- 1 tablespoon annatto oil, or 1/2 teaspoon annatto powder dissolved in 1 tablespoon hot oil
Instructions
- 1
Place the room temperature eggs into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 1 min
- 2
Begin whipping the eggs on medium speed. Gradually, in a slow, steady stream, pour in the vegetable oil while the mixer is running. Continue to whip until the mixture is emulsified and slightly thickened, resembling a thin mayonnaise.
⏱️ 3 min
- 3
Stop the mixer and add the softened unsalted butter and fine sea salt to the egg and oil mixture. Switch to the paddle attachment if available, or continue with the whisk attachment on medium-low speed.
⏱️ 1 min
- 4
With the mixer running, slowly pour in the annatto oil. Continue to mix until all ingredients are thoroughly combined and the mixture transforms into a soft, silky, and creamy yellow spread. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 4 min
- 5
Transfer the Vietnamese butter to an airtight container. It is now ready to be generously spread onto the inside of bánh mì baguettes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Butter (for Bánh Mì)
Ingredients
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil, or other neutral oil
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 teaspoon fine sea salt
- 1 tablespoon annatto oil, or 1/2 teaspoon annatto powder dissolved in 1 tablespoon hot oil
Instructions
- 1
Place the room temperature eggs into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 1 min - 2
Begin whipping the eggs on medium speed. Gradually, in a slow, steady stream, pour in the vegetable oil while the mixer is running. Continue to whip until the mixture is emulsified and slightly thickened, resembling a thin mayonnaise.
⏱️ 3 min - 3
Stop the mixer and add the softened unsalted butter and fine sea salt to the egg and oil mixture. Switch to the paddle attachment if available, or continue with the whisk attachment on medium-low speed.
⏱️ 1 min - 4
With the mixer running, slowly pour in the annatto oil. Continue to mix until all ingredients are thoroughly combined and the mixture transforms into a soft, silky, and creamy yellow spread. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 4 min - 5
Transfer the Vietnamese butter to an airtight container. It is now ready to be generously spread onto the inside of bánh mì baguettes.
⏱️ 1 min