Vietnamese Mayo

Vietnamese Mayo

  • 4

  • 10 min

Ingredients

  • 3 egg yolks
  • 1 cup vegetable oil
  • ½ tsp salt
  • 1 tsp garlic powder

Vietnamese mayo is rich, creamy, and just a little garlicky — the perfect spread for bánh mì and other Viet sandwiches. Made with just a few pantry staples, it comes together in minutes and keeps well in the fridge.

Tools

  • Food processor or blender

Directions

  1. Add egg yolks, vegetable oil, salt, and garlic powder to a food processor or blender.

  2. Blend until the mixture is smooth and emulsified.

  3. Transfer to a container and store in the fridge for up to 2 weeks.

Why You’ll Love It

Creamy, garlicky, and quick to make — this mayo transforms every bánh mì into something unforgettable.

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Vietnamese Mayo