Vietnamese Bánh Mì Mayo (Sốt Dầu Trứng)
Vietnamese Bánh Mì Mayo (Sốt Dầu Trứng)
Ingredients
- 1 3/4 cups fried shallot oil, or neutral oil
- 2 large egg yolks
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon rice vinegar, or fresh lime juice
- 3/4 teaspoon fine salt
- 1/2 teaspoon annatto oil
- 1/4 teaspoon MSG
- 1/4 teaspoon garlic, finely grated
Instructions
- 1
Add the egg yolks, granulated sugar, fine salt, MSG, grated garlic, and annatto oil to a mixing bowl. Whisk vigorously for 3 to 4 minutes, until the yolks become lighter in color, slightly fluffy, and the sugar begins to dissolve. Add the rice vinegar or lime juice and whisk until combined.
⏱️ 5 min
- 2
While whisking continuously, begin adding the oil very slowly, almost drop by drop at first. This is the most important stage. You want to establish a stable emulsion before increasing the amount of oil you’re adding. As the mixture begins to thicken and become glossy, continue gradually incorporating the oil.
⏱️ 5 min
- 3
Once the emulsion is stable and noticeably thick, begin adding the remaining oil in a thin, steady stream while whisking continuously. Continue until all of the oil has been incorporated. The finished Vietnamese mayo should be thick, smooth, glossy, and easily spreadable.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Bánh Mì Mayo (Sốt Dầu Trứng)
- 1 3/4 cups fried shallot oil, or neutral oil
- 2 large egg yolks
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon rice vinegar, or fresh lime juice
- 3/4 teaspoon fine salt
- 1/2 teaspoon annatto oil
- 1/4 teaspoon MSG
- 1/4 teaspoon garlic, finely grated
Instructions
- 1
Add the egg yolks, granulated sugar, fine salt, MSG, grated garlic, and annatto oil to a mixing bowl. Whisk vigorously for 3 to 4 minutes, until the yolks become lighter in color, slightly fluffy, and the sugar begins to dissolve. Add the rice vinegar or lime juice and whisk until combined.
⏱️ 5 min - 2
While whisking continuously, begin adding the oil very slowly, almost drop by drop at first. This is the most important stage. You want to establish a stable emulsion before increasing the amount of oil you’re adding. As the mixture begins to thicken and become glossy, continue gradually incorporating the oil.
⏱️ 5 min - 3
Once the emulsion is stable and noticeably thick, begin adding the remaining oil in a thin, steady stream while whisking continuously. Continue until all of the oil has been incorporated. The finished Vietnamese mayo should be thick, smooth, glossy, and easily spreadable.
⏱️ 5 min