Chill and Storage: You can use the mayo immediately for banh mi or transfer to an airtight container and refrigerate. Use within 3 days for best results.
FAQs
What is the difference between Vietnamese mayonnaise and regular mayonnaise?
Unlike American mayonnaise, which uses whole eggs and vinegar, the Vietnamese version uses only yolks and no vinegar. Because there are only egg yolks, Vietnamese mayo is more yellow in color.
Can I skip the garlic and shallot to make the recipe simpler?
Yes, you certainly can. If you are short on time, skip the frying. Instead, simply add garlic and onion powder after emulsification to season it.
Pro Tips
Take it to the next level with a tablespoon of rendered chicken or pork fat to make the most addicting mayo ever.
Your waistline will hate you, but your taste buds will thank you.
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