Vietnamese•gourmet
Vietnamese Mayo Butter for Bánh Mì
Vietnamese mayo is a rich, golden spread made from egg yolks, garlic, celery salt, and oil. It’s delicious on more than just your bánh mì!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
8
- 4 egg yolks
- 1 cup vegetable oil
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
Instructions
- 1
Add the 4 egg yolks a bowl or immersion blender cup (save whites for other use).
- 2
Add the vegetables oil, garlic powder and celery salt. Immersion blender: Puree until emulsified and thick. Whisk: add the oil a few tablespoons at a time and whisk until thickened and incorporated completely. Taste and adjust seasoning.
- 3
Cover and refrigerate for 1 hour minimum. Good for 2 weeks.