Vietnamese Mayo/Butter (Bơ) with No Raw Egg (And Less Fat!)

Name: Vietnamese Mayo/Butter (Bơ) with No Raw Egg (And Less Fat!)
Prep time: 5 min
Cook time: 10 min
Yield: 1 serving
Ingredients: 1 egg yolk; 0.42 cup water; 2 tsp cornstarch; ¼ tsp salt; ¾ tbsp granulated sugar; 2½ tbsp butter; ¼ tsp garlic powder/onion powder

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Course
Condiments

Vietnamese Mayo/Butter (Bơ) with No Raw Egg (And Less Fat!)

Gael Pickett

Report

This no-raw-egg mayo is an excellent alternative to traditional Vietnamese mayo for Bánh Mì sandwiches. It’s safer, lighter, and lower in fat, all while delivering the same delicious flavor.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

1 egg yolk
0.42 cup water (100ml)
2 tsp cornstarch
¼ tsp salt
¾ tbsp granulated sugar (Add more sugar if you're preparing the sauce for sweet buns.)
2½ tbsp butter (40g)
¼ tsp garlic powder/onion powder (optional)

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Whisk the egg yolk, sugar, and salt together until pale and well combined. Add the cornstarch and water, mixing until smooth, then strain the mixture into a heatproof bowl.
Set the bowl over a bain-marie (a pot of simmering water), add butter and cook on medium heat, whisking constantly, until the mixture begins to thicken.
Remove from the heat immediately and continue whisking until the mayo becomes smooth and creamy.