Homemade Sweet Mayonnaise from Taiwan
This post may contain affiliate links.Sweet Taiwanese Mayonnaise is really special with its balanced flavor of sweet and savoury. Smeared on the white toast and topped with bacon and egg or burger patty, the combination creates a feast of flavors in your mouth. To me this is the best Taiwanese breakfast!
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Sweet Taiwanese Mayonnaise
My first experience with sweet Taiwanese mayonnaise was during my stay in Taipei. Every morning, I’d see breakfast shops displaying three-layered sandwiches, tempting passers-by to stop and buy one.
What sets these sandwiches apart is the mayonnaise. There are two kinds: transparent and white. Most shops use the homemade transparent variety.
The combination of savory and sweet in this creamy, umami-rich condiment truly elevates the sandwich. If you’re in Taipei, you have to try one!
After graduation, I returned home and missed that unique mayonnaise flavor. Determined to recreate it, I experimented until I perfected the transparent sweet mayonnaise, allowing me to enjoy the same sandwich I loved in Taipei.
The transparent mayonnaise tastes sweet rather than savory. It has a bit of saltiness to balance the whole flavor. The creamy texture comes from the egg and oil.
On the other hand, the white mayonnaise tastes more salty than the transparent one.
When each slice of bread is generously coated with the two varieties of mayonnaise, it results in a harmonious blend of tastes that enhances the overall experience of the sandwich.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Non-dairy whipping cream – For light texture, use non-dairy whipping cream.
Oil – Use transparent, odorless oil such as coconut oil, vegetable oil, canola oil, or sunflower oil.
Substitutions & Variations
Use pasteurized egg in the sweet mayonnaise so it is safe and healthy. Another alternative is aquafaba to replace egg for vegan option.
I prefer using non-dairy whipping cream for the salty mayonnaise. It has a subtle sweetness in it so when combined with salt, it creates balance. If you prefer the dairy whipping cream, you use it.
Be sure to check out the full recipe and ingredient list below
How to Make
- For the salty mayonnaise: Beat the whipping cream and salt until it is stiff peak (image 1, 2, 3). Set aside.
- For the sweet mayonnaise: Break the egg, put it in a mixing bowl together with sugar and salt (image 4). Mix until it is pale yellow (image 5, 6, 7).
- Now this is the secret: put in the oil one tablespoon at a time at first (image 8). You pour in one tablespoon and mix it with hand mixer until the oil is incorporated, and you pour in the next tablespoon.
- It goes on until you can see that the oil mixes well with the egg batter and starts to create a shiny, transparent look (image 9).
- When you are at this level, you can add more oil at a time (image 10). Continue beating until the oil is finished.
- Pour in the lemon juice and blend well (image 11). The sweet, transparent mayonnaise is done.
- At the end, you will get a beautiful shiny and yellow translucent look of mayonnaise (image 12).
- Spread two sides of toast with transparent mayonnaise and the other two with the white one (image 13, 14).
- Arrange the bacon or burger patty and egg, add some cucumber or fresh lettuce or tomatoes .
- Cut the sandwich into two triangles (image 15). Wrap with plastic or rice paper. Enjoy your sandwich!
Pro Tips
- Beating the sweet mayonnaise takes time, especially in the beginning when you first pour the oil. Pour in by tablespoon one at a time. When it starts to blend well (you can tell by the transparent color), you can pour more.
- Blend the lime juice for just a while until it blends well with the whole batter.
- If you worry about the raw egg in the ingredient, you may use a bowl of hot water and put your mixing bowl on top of the water to warm the batter. Another option is to use pasteurized egg, recommended by USDA.
Serving Suggestions
These two homemade mayonnaise can be used in salad, mini burger sliders, sandwich, toast, or as a dip for your fish and chips.
Apply on Cheese Steamed Bun, or Pumpkin Steamed Bun, add bacon and eggs or burger patty. You will love it so much!
FAQs
Storage
Unlike store-bought versions with preservatives, these two homemade mayonnaise needs to be stored with extra care.
When kept in an airtight container in the fridge, the transparent mayonnaise lasts up to a month, while the white one only lasts about three days.
The white, salty mayonnaise has a shorter shelf life, so it’s best to make just the amount you plan to use.
More Sauces and Spread Recipes
Sweet Taiwanese Mayonnaise
Equipment
- 1 hand mixer
Ingredients
Yellow Transparent Sweet Mayonnaise
- 1 egg
- 75 gr sugar
- 4 gr salt
- 400 cc coconut oil
- 1 tbsp lemon juice
White Salty Mayonnaise
- 200 gr whipping cream non-dairy
- 10 gr salt
Instructions
White Salty Mayonnaise:
- Beat the whipping cream and salt until it is stiff peak. Set aside.
Sweet Transparent Mayonnaise:
- Break the egg, put it in a mixing bowl together with sugar and salt. Mix until it is pale yellow.
- Now this is the secret: put in the oil one tablespoon at a time at first. You pour in one tablespoon and mix it with hand mixer until the oil is incorporated, and you pour in the next tablespoon.
- It goes on until you can see that the oil mixes well with the egg batter and starts to create a shiny, transparent look.
- When you are at this level, you can add more oil at a time. Continue beating until the oil is finished.
- Pour in the lemon juice and blend well. The sweet, transparent mayonnaise is done.
- Put in the lemon juice and bAt the end, you will get a beautiful shiny and yellow translucent look of mayonnaise.
- The transparent mayonnaise is done. Keep in the fridge for future use.
Assembling the sandwich:
- Spread two sides of toast with transparent mayonnaise and the other two with the white one.
- Arrange the bacon or burger patty and egg, add some cucumber or fresh lettuce or tomatoes .
- Cut the sandwich into two triangles. Wrap with plastic or rice paper. Enjoy your sandwich!
Video
Notes
- Beating the sweet mayonnaise takes time, especially in the beginning when you first pour the oil. Pour in by tablespoon one at a time. When it starts to blend well (you can tell by the transparent color), you can pour more.
- Blend the lime juice for just a while until it blends well with the whole batter.
- If you worry about the raw egg in the ingredient, you may use a bowl of hot water and put your mixing bowl on top of the water to warm the batter. Another option is to use pasteurized egg, recommended by USDA.
I love this sweet and salty mayonnaise from Taiwan and I recreate both of them at my home whenever I miss those delicous breakfast from Taipei!