Homemade mayonnaise for banh mi is worth the effort because it comes out smooth, lightly rich and exactly as thick as you want it. The difficulty is that it splits easily, with the oil separating from the egg.
The secret is the speed of the pour. The eggs are beaten until slightly thick and pale yellow, then 250ml oil goes in as the thinnest possible stream, a little at a time, until not one drop of oil is visible.
This batch weighs about 364g, at roughly 651 calories per 100g.
Method
Crack 2 chicken eggs into the bowl of a mixer, choosing a bowl deep enough for the beaters to reach the eggs.
Run the mixer on speed 4 until the eggs thicken slightly, turn pale yellow and foam a little.
Raise the mixer to speed 6 and pour in 250ml cooking oil in a thin stream, a little at a time. This is the step that decides whether the sauce holds.
When the sauce is thick and no drops of oil remain visible, add 1/4 teaspoon salt and 1/2 teaspoon lime juice and beat them in.
Pour in the rest of the oil and beat to the thickness you want. Stopping earlier gives a looser sauce.
If the sauce splits, put 2 large egg yolks in a clean bowl, beat on speed 4 for about 30 seconds, then pour the split sauce in slowly along with the remaining oil, beating until thick and smooth before seasoning with salt and lime as usual.
Tips
Oil poured in too fast is the main reason mayonnaise separates.
Eggs and oil at the same room temperature emulsify far more easily.
The mixing bowl has to be completely dry, as any water keeps the sauce from thickening.
Homemade sauce carries no preservatives, so a clean glass jar with a tight lid is the place for it.
Keep it in the fridge and finish it within 3 to 5 days.
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