Bơ (Vietnamese Butter/Mayonnaise)
Bơ (Vietnamese Butter/Mayonnaise)
Ingredients
For the Bơ
- 3 egg yolks, large
- 1/4 teaspoon salt, or to taste
- 1 1/2 cups infused oil, from above recipe, cooled
Instructions
- 1
To prepare the infused oil, combine the neutral oil, sliced garlic, and sliced shallots in a small saucepan. Heat over medium-low heat, gently simmering, until the garlic and shallots are fragrant and lightly golden brown, about 8-10 minutes. Be careful not to burn them.
⏱️ 10 min
- 2
Remove the saucepan from the heat and let the infused oil cool completely. Once cooled, strain the oil through a fine-mesh sieve into a clean container, discarding the solids. You will need about 1 1/2 cups of this oil for the bơ.
⏱️ 5 min
- 3
In a medium-sized bowl, combine the egg yolks and salt. Whisk vigorously with a hand whisk or use an electric hand mixer on medium speed until the yolks are slightly pale and frothy.
⏱️ 3 min
- 4
While continuously whisking (or with the electric mixer running on low speed), begin to add the cooled infused oil very slowly, drop by drop at first. This is crucial for proper emulsification. Once a stable emulsion starts to form (the mixture will thicken slightly), you can gradually increase the oil stream to a thin, steady drizzle.
⏱️ 10 min
- 5
Continue whisking and adding the infused oil until all 1 1/2 cups have been incorporated and the bơ is thick, pale yellow, and creamy, with a consistency similar to mayonnaise. Taste and adjust salt if necessary.
⏱️ 5 min
- 6
Transfer the finished bơ to an airtight container or jar. It is now ready to be used as a spread for bánh mì or as a condiment. Store in the refrigerator.
⏱️ 2 min
Kitchen Tools
Bơ (Vietnamese Butter/Mayonnaise)
For the Bơ
- 3 egg yolks, large
- 1/4 teaspoon salt, or to taste
- 1 1/2 cups infused oil, from above recipe, cooled
Instructions
- 1
To prepare the infused oil, combine the neutral oil, sliced garlic, and sliced shallots in a small saucepan. Heat over medium-low heat, gently simmering, until the garlic and shallots are fragrant and lightly golden brown, about 8-10 minutes. Be careful not to burn them.
⏱️ 10 min - 2
Remove the saucepan from the heat and let the infused oil cool completely. Once cooled, strain the oil through a fine-mesh sieve into a clean container, discarding the solids. You will need about 1 1/2 cups of this oil for the bơ.
⏱️ 5 min - 3
In a medium-sized bowl, combine the egg yolks and salt. Whisk vigorously with a hand whisk or use an electric hand mixer on medium speed until the yolks are slightly pale and frothy.
⏱️ 3 min - 4
While continuously whisking (or with the electric mixer running on low speed), begin to add the cooled infused oil very slowly, drop by drop at first. This is crucial for proper emulsification. Once a stable emulsion starts to form (the mixture will thicken slightly), you can gradually increase the oil stream to a thin, steady drizzle.
⏱️ 10 min - 5
Continue whisking and adding the infused oil until all 1 1/2 cups have been incorporated and the bơ is thick, pale yellow, and creamy, with a consistency similar to mayonnaise. Taste and adjust salt if necessary.
⏱️ 5 min - 6
Transfer the finished bơ to an airtight container or jar. It is now ready to be used as a spread for bánh mì or as a condiment. Store in the refrigerator.
⏱️ 2 min