🚨 Simple 4-ingredients whipped egg mayo recipe for your banh mi sandwiches! Stay tune for the tutorial video.
VHC Fresh Whipped Egg Mayonnaise Recipe {sốt bơ}
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• 2 egg yolks
• 1/2 cup vegetable or canola oil
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
Steps:
1. Add the egg yolks to a mixing bowl.
2. Whisk the egg yolks vigorously for 30-45 seconds.
3. Add a little bit of oil at a time and whisk to incorporate it with the egg yolk base. Start off slowly when first adding the oil. Once the mixture thickens, add more oil while whisking. Repeat until you have about 2 tbsp of the oil left.
4. Add the salt and garlic powder with the remaining oil. Whisk until blended and thickens.
5. Store in an airtight container. Refrigerate and can last for up to one week.
Note: Do not over mix. It takes about 5-6 minutes of whisking to get it to the thick and creamy consistency.
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