Vietnamese Mayo (Butter) for Bánh Mì | Sốt Bơ Trứng

Make the garlic/shallot-infused oil (optional step)

1. Mince the garlic (or shallots).
2. Fry the minced garlic in oil until golden brown.
3. Strain to separate the garlic from the oil.
4. Allow the garlic-infused oil to cool completely.

Pasteurize the mayo (skip this step if you are using pasteurized eggs):

1. For regular eggs, set up a bain-marie by placing a wide bowl over a saucepan filled with some water. Ensure only the steam touches the bowl, not the boiling water.
2. Lower the heat to low once the water reaches a boil. Place the bowl with the egg yolks over the saucepan.
3. While continuously whisking, once the mayo's temperature reaches 140°F (60°C), whisk for an additional 3 minutes. Then, remove the bowl of eggs from the pot.

Using a whisk:

1. Slowly add a few drops of oil at a time to the egg yolks. Whisk thoroughly until the oil binds before adding more. Adding oil too quickly can cause separation.
2. Keep whisking continuously and gradually add the oil. This process takes about 10-15 minutes of continuous whisking.

Using a hand-mixer:

1. Use a hand-mixer with a single whisk attachment at the lowest speed. Whisk the egg yolks while gradually drizzling in the oil, ensuring continuous whisking.
2. Adjust the amount of oil to your desired amount of mayo. The more oil added, the thicker and the less concentrated the mayo becomes.

Season the mayo:

1. Season with salt, sugar, and garlic powder or minced fresh garlic.
2. Transfer the Vietnamese Mayo to an airtight container and refrigerate. It can be stored for 3-5 days.