Easy Vietnamese-y Homemade Mayonnaise

Published June 8, 2015 in Episode 7

Beginner cooks might be intimidated with making mayonnaise from scratch at home. But homemade mayonnaise is quite simple to make. The popular spread used generously in bánh mì sandwiches is a creamy French emulsion made up of four ingredients: egg yolks, acid, oil, and salt. Follow the recipe below and you will never reach for the jar stuff on your supermarket’s shelves again.

Mayonnaise. (Photo:  Jules . CC BY 2.0)

Mayonnaise. (Photo: Jules. CC BY 2.0)

Sốt Mayonnaise 


2 egg yolks

1 tablespoon and 1 teaspoon of fresh lemon juice

1 cup canola oil

1/2 teaspoon salt

Optional: Try incorporating different flavors into your mayonnaise by adding 1/2 teaspoon of Dijon mustard, minced garlic, curry powder, or Sriracha.



  1. Break each egg, extract just the egg yolk and put in a medium sized bowl.

  2. Add lemon juice and salt to the egg yolks.

  3. Using a whisk or a mixer, blend the ingredients together for about 30 seconds.

  4. Gradually add the oil in a very slow thin steady stream. You may need to take short breaks from adding oil to make sure the oil is incorporated into the egg. Keep adding oil slowly while mixing or whisking constantly until the mixture becomes thick and creamy (about 8-10 minutes).

  5. Taste and adjust any extra flavor, mixing the ingredients until they are fully incorporated.

  6. Transfer to an airtight container. Leave it out in room temperature for a couple of hours before refrigerating. Good for 2-4 weeks.

 Remember to add the oil slowly. Be patient!