Umami Q.P. Mayonnaise | Sốt Bơ Trứng
Check the main blog post for tips and variations. This recipe was originally published in my cookbook, Ever-Green Vietnamese (Ten Speed Press, 2023). Makes 1 generous cup | 270ml
Ingredients
- 1 large egg, near or at room temperature
- 1 big pinch garlic powder, or 1 small garlic clove, minced and mashed or put through a garlic press
- ¼ teaspoon fine sea salt
- ¼ teaspoon MSG, or ½ teaspoon Asian mushroom seasoning, pounded to a powder
- 1 teaspoon Dijon mustard
- 1 ½ teaspoon agave syrup or mild honey
- 1 tablespoon fresh lemon juice or vinegar, distilled white or unfiltered apple cider
- 1 cup | 240ml neutral oil, such as canola or peanut
Instructions
- To make with an immersion blender: Put the egg, garlic, salt, MSG, mustard, agave syrup, lemon juice, and oil in a 2-cup container (such as a measuring cup or glass jar) that’s wide enough for the blender to fit into. Insert the blender to the bottom. Blend on high speed to create a creamy, thick emulsion, pulling up the blender as ingredients become incorporated to ensure things are well blended.
- To make with a regular blender or food processor: Put the egg, garlic, salt, MSG, mustard, agave syrup, and lemon juice in the blender jar or food processor’s work bowl. Put the lid on and replace the cap with a funnel to minimize splattering; if using a processor simply remove the pusher. Start the machine, and after a creamy yellow mixture forms, 5 to 10 seconds, start pouring the oil through the funnel (or feed tube) in a slow, steady stream as thin as angel hair pasta. Midway through, after things thicken, pour a thicker stream, as wide as spaghetti. After 1 to 2 minutes, all the oil should be incorporated and the mayo should be creamy and spreadable.
- Taste and tweak: Taste and, if needed, adjust with extra salt (for savoriness), lemon juice (for tang), or water by the teaspoon (for softer texture). Blend or pulse to incorporate. Transfer the mayonnaise to an airtight container. Wait 30 minutes before using to allow the umami depth to develop. Keeps well in the refrigerator for at least a week.
