No sandwich is complete without this delicious and creamy spread. I call mayonnaise “food lube” because it adds the needed silkiness and moisture to foods. As convenient as it is to buy mayo, have you ever thought about making it yourself? Why you ask? I’ll give you two reasons: 1) You know exactly what goes into it. There’s no artificial flavors or preservatives. 2) You will love how creamy good it tastes and how different the texture is from the store-bought version. Give it a try and let me know what you think!
This spread is a must-have for the Grilled Pork Sandwich.
If you enjoyed this recipe, you may also like: Scallion Oil (Mo Hanh) and Essential Dipping Sauces (Nuoc Cham).
2 egg yolks (use pasteurized eggs)
1/2 tsp salt
1/4 tsp ground white pepper
1/8 tsp mustard powder
1 tsp lemon juice
1 tsp rice vinegar
1 cup canola oil
Separate eggs and put yolks into a large bowl. Add salt, mustard powder, lemon juice and rice vinegar. Using a hand mixer, blend on low speed for 10 seconds. Add 1 tbsp of oil and mix for 30 seconds.
Increase mixer speed to the highest setting. Add 1 Tbsp of oil every 30 seconds and mix. Continue until all of the oil is added. Mayonnaise should start to thicken when half of the oil is added. When the last of the oil is added, mayonnaise should be thick and creamy like pudding.
Refrigerate any unused portions. Consume within the week.
Yields: 1 cup
Check out this short video to learn How to Pasteurize Eggs for this recipe.
Does ir have to be granola oil? I have olive oil, peanut oil and corn oil at home but no granola
Corn and olive oils are good options. Enjoy the recipe!
Thank you for the wonderful mayonnaise recipe! The only thing that I did differently was to put the egg yolks and the other ingredients in the food processor and have it continuously run and slowly pour in the oil.
That’s a really nice shortcut! Thanks for sharing. It sounds like you’re making Banh Mi. Yum!