House Mayo/Butter (Bơ) for Vietnamese Sandwich Bánh Mì

Ingredients

Ingredients

• 1/2 cups vegetable oil
• 1 shallot
• 2 garlic
• 3 egg yolks
• 1/4 tsp salt
• 1 tbsp rendered pork/chicken fat

Instructions

1. Add shallots and garlic to room temperature oil then heat on medium-high. Once shallots and garlic are golden, strain the oil. Save the fried aromatics for another dish or enjoy them like crunchy potato chips. Allow the oil to cool completely to room temperature before making the mayo.
2. Whisk egg yolks until smooth and pale yellow.
3. Slowly drizzle in the oil, whisking continuously to incorporate. Use a squeeze bottle for easy pouring or add a spoonful at a time.
4. If using rendered pork/chicken fat, heat until melted and slowly drizzle into the mixture while whisking.
5. Season with salt. Use the mayo immediately for your bánh mì or transfer to an airtight container and refrigerate. Use within 3 days for best results.