Mayonnaise is a favorite sauce of many people and is an indispensable ingredient in many kinds of salads… Besides mayonnaise sauce is also a principal ingredient to enhance flavor in many dishes. For example, mayonnaise serves as a dipping sauce to eat with toasted bread, boiled eggs. People also add chili sauce to mayonnaise to eat with fried dishes like fried potato, fried squid and fried shrimp.
Mayonnaise is actually made from chicken egg that is slowly and evenly mixed with spices such as lemon, vinegar … so that mayonnaise sauce is aromatic, slightly acidic and flavored. How to make mayo sauce is quite simple, just know the basic principle of how to blend egg yolk with cooking oil then you will quickly have mayonnaise sauce on your own.
Instead of buying expensive and insecure mayonnaise packaged in plastic bottles at supermarkets or grocery stores, you can make mayo sauce at home with vietnamese mayo recipe right below.
Material preparation for Vietnamese mayo recipe:
- 2 egg yolks (it is best to use fresh eggs)
- 1 tsp of lemon juice or rice vinegar
- ½ tsp of salt
- ½ tsp of dried mustard (optional)
- 250ml of canola oil, olive oil or other cooking oil
- Egg beater and blender
- Bowl / cage or cup depends on what type of tool you use and how many eggs are blended
- Cup and spoon
Note: You can whisk the egg by hand to make mayo sauce, but this method will not make the mayo sauce as smooth as using a egg beater or a blender
Instruction for making Vietnamese mayo recipe:
Put egg yolks, lemon juice, salt and mustard in a glass jar.
Immerse the blender in the jar and turn on the mixer in a few times to break the egg yolk. You can tilt the jar so that the blender blade can mix to the yolk.
Divide 250ml of cooking oil into 2 parts. Slowly pour ½ of oil (about 125ml) into the mixture of egg then operate the machine.
Note: Depending on the amount of the mixture and the speed of the blender, you should adjust the suitable amount of oil poured into it. If you use hand then at first you pour just only a few drops of oil and then gradually increase. And with a mixing machine and especially a blender, it can both whisk and pour oil evenly.
Slowly add the remaining oil to the egg mixture and continue mixing until the mixture is well-blended.
You can increase the amount of oil because the more oil you use, the more dense the mayonnaise sauce is. You also can reduce the amount of oil used to reduce the consistency of the sauce as you like.
If the mayonnaise is too dense and you want it become washy then you can mix 1 tbsp of water until the desired consistency is achieved.
After beating mayonnaise, you can mix it with some spices such as lime juice, chili, herbs, minced garlic depending on your taste.
How to store mayonnaise
When you have finished making mayonnaise, it is also important to preserve it.
Usually with homemade mayonnaise, you can store up to 5 days in the refrigerator. Once you have finished cooking, you need to prepare a clean and dry jar then pour the sauce into the bottle and cover the mouth with the food wrap and place it in the refrigerator.
Note on food safety and nutrition
Mayonnaise sauce contains raw egg ingredients, so you should limit it to young children, the elderly and pregnant women. In addition, the Mayonnaise is not cooked with heat, so you should be aware of the clean source, quarantined eggs and the sauce should be stored in a refrigerator to avoid contamination.
Mayonnaise has a lot of fat and cholesterol, so it should be used in a limited amount, especially for people with a history of cardiovascular disease.
You should use Oliver oil instead of cooking oil, especially in food containing fat and cholesterol like Mayonnaise in order to adjust the harm of vegetable oil in your body. If you afraid that the smell of Oliver oil, then you can use light Oliver oil or you can mix Oliver oil with coconut oil in 50/50 ratio.