There is something incredibly comforting and utterly transformative about the Easy No-Fail Vietnamese Mayo Butter (Bơ) for Banh Mi Recipe. This luscious, garlicky mayo butter is the secret magic that elevates a simple banh mi sandwich into a flavorful masterpiece. The richness of egg yolks combined with a delicate balance of garlic salt and smooth vegetable oil brings a creamy, savory spread that melts perfectly into soft baguette slices. Whether you’re a seasoned banh mi lover or just discovering Vietnamese flavors, this mayo butter is your new kitchen essential.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze because each component plays a vital role in crafting that perfect, rich mayo butter that clings to your banh mi bread effortlessly.
- 2 Egg Yolks (pasteurized): These provide the creamy base and natural emulsifier necessary to hold the mayo butter together beautifully.
- ½ cup Vegetable Oil (Soybean oil recommended): Adds smoothness and richness without overpowering the delicate flavor profile.
- ½-3/4 teaspoon Garlic Salt: Brings a subtle garlicky punch with a touch of saltiness, perfect for waking up the taste buds.
How to Make Easy No-Fail Vietnamese Mayo Butter (Bơ) for Banh Mi Recipe
Step 1: Prepare Your Egg Yolks
Start by making sure your egg yolks are pasteurized for safety and smooth texture. Place them in a clean mixing bowl, which will be the base for your mayo butter. Getting a clean bowl is important to prevent any unintended flavors or contamination.
Step 2: Slowly Add the Vegetable Oil
While whisking continuously, begin adding your vegetable oil drop by drop at first. This slow process helps create a stable emulsion necessary for that creamy consistency. Once the mixture starts to thicken, you can add the oil a bit faster, still whisking vigorously to keep everything smooth and luscious.
Step 3: Season with Garlic Salt
Add in the garlic salt gradually, tasting as you go. This step is where the magic happens and the mayonnaise takes its signature Vietnamese twist. Adjust the seasoning to fit your personal preference – some like it a bit more garlicky, others prefer balance.
Step 4: Mix Until Perfectly Smooth
Keep whisking until your mayo butter has a beautiful, spreadable texture with no oil separation. It should be silky, slightly thick, and ready to slather generously on your banh mi baguette.
How to Serve Easy No-Fail Vietnamese Mayo Butter (Bơ) for Banh Mi Recipe
Garnishes
The creamy garlic-infused mayo butter pairs perfectly with fresh cilantro, thinly sliced jalapeños, and crisp pickled vegetables. Adding these garnishes provides contrasting texture and a burst of freshness that complements the richness of the butter.
Side Dishes
Complete your meal with classic Vietnamese sides like crispy spring rolls or a simple lotus root salad. These sides offer a delightful crunch and light zestiness, balancing that incredible mayo butter flavor on your palate.
Creative Ways to Present
Don’t just stop at banh mi! Spread this mayo butter on grilled shrimp skewers, roasted vegetables, or even use as a dip for crispy fries. Its versatility makes the Easy No-Fail Vietnamese Mayo Butter (Bơ) for Banh Mi Recipe a must-try for creative food experiments.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mayo butter in an airtight container inside the fridge. It will stay fresh and delicious for up to one week, ready to brighten your sandwiches or snacks anytime.
Freezing
Freezing mayonnaise-style spreads isn’t ideal as they may separate once thawed. For best results, it’s recommended to make smaller batches to enjoy fresh rather than freezing.
Reheating
This mayo butter is a cold condiment and best served chilled or at room temperature. Reheating is not necessary and may affect its texture and flavor.
FAQs
Can I use whole eggs instead of just egg yolks?
While whole eggs can make a mayo-like spread, using only the yolks results in a richer, silkier texture that is traditional for this Vietnamese mayo butter. It’s best to stick with yolks for authentic flavor and consistency.
Is it necessary to use pasteurized egg yolks?
Yes, using pasteurized yolks is safer and avoids any risk of foodborne illness. It also ensures a smooth emulsion without any graininess.
Can I substitute other oils for soybean oil?
You can use neutral oils like canola or grapeseed oil, but soybean oil is preferred for its mild flavor and traditional use in Vietnamese cuisine.
How do I adjust the garlic flavor if I prefer it milder or stronger?
Simply vary the garlic salt amount slightly from ½ teaspoon for milder flavor up to ¾ teaspoon for a stronger garlicky kick. Taste as you go to find your perfect balance.
Will this mayo butter last if made in advance?
Absolutely! It’s actually great when made a day ahead as the flavors meld beautifully. Just make sure to store it properly sealed in the fridge.
Final Thoughts
There is genuine joy in creating the Easy No-Fail Vietnamese Mayo Butter (Bơ) for Banh Mi Recipe at home. It’s a humble spread that packs extraordinary flavor and brings any sandwich to life with its creamy, garlicky goodness. If you’re craving something simple yet spectacular, this recipe is waiting to become your new go-to. Trust me, your banh mi isn’t complete without it!
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Easy No-Fail Vietnamese Mayo Butter (Bơ) for Banh Mi Recipe
This Easy No Fail Vietnamese Mayo Butter (Bơ) is a creamy, flavorful spread perfect for Bánh Mì sandwiches or as a delicious accompaniment to various dishes. Made with simple ingredients including egg yolks, vegetable oil, and garlic salt, it’s a quick homemade mayonnaise-style butter that adds rich texture and savory notes to your meals.
- Total Time: 10 minutes
- Yield: Approximately ½ cup
Ingredients
Ingredients
- 2 Egg Yolks (pasteurized)
- ½ cup Vegetable Oil (soybean oil recommended)
- ½ to ¾ teaspoon Garlic Salt
Instructions
- Prepare the egg yolks: Start by placing the 2 pasteurized egg yolks into a clean bowl. Make sure your bowl and whisk or mixer attachments are dry and free from any grease, as this will help the mixture emulsify properly.
- Add the vegetable oil: Slowly add the ½ cup of soybean vegetable oil to the egg yolks. It is important to pour the oil gradually in a thin stream while whisking constantly to create a stable emulsion and achieve a smooth mayo butter consistency.
- Incorporate the garlic salt: Once the mixture becomes thick and creamy, stir in ½ to ¾ teaspoon of garlic salt according to taste. This will give the mayo butter its savory, garlicky flavor that’s essential for enhancing bánh mì and other dishes.
- Final mixing and adjustment: Continue whisking until fully combined. Taste and adjust garlic salt if needed. The final mixture should be thick, creamy, and spreadable. Transfer to a container and refrigerate for at least 30 minutes before using to let flavors meld.
Notes
- Use pasteurized egg yolks to reduce risk of foodborne illness while maintaining the rich yolk flavor.
- Slowly adding oil is crucial for proper emulsification and preventing the mayo from breaking.
- Adjust garlic salt according to preference to make it more or less garlicky.
- Store refrigerated in an airtight container and consume within one week for best freshness.
- This mayo butter is perfect as a spread for Vietnamese bánh mì sandwiches or as a tasty condiment for grilled meats and vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Vietnamese
