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Vietnamese Mayo/Butter (Bơ) with No Raw Egg (And Less Fat!)
5 from 3 votes

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

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.

Prep Time
5 mins
Cook Time
10 mins
Course: Condiments

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 optional
  • ¼ tsp onion powder optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove from the heat immediately and continue whisking until the mayo becomes smooth and creamy.