Vietnamese Mayo

Step 1

In a bowl, whisk together the egg yolks

Step 2

Slowly add the vegetable oil one tablespoon at a time while whisking continuously. This step is crucial for emulsifying the mayo and achieving a smooth and creamy consistency. Let the Mayo thicken up before adding more oil. To save time (and your arms) you can also use a hand mixer, or blender.

Step 3

Once all the oil is incorporated and the mayo is thick and creamy, you're ready to season with garlic salt. Whisk until well combined.

Step 4

Taste and adjust the seasoning if needed.

Step 5

Transfer the mayo to a jar or container and refrigerate for at least an hour before using to allow the flavors to meld together.

Step 6

Enjoy your homemade Vietnamese mayo in sandwiches, as a dip, or in any other creative way you can think of!