Start by separating the egg yolk from the white. Place the egg yolk in a clean, dry mixing bowl.

Add the salt and garlic powder to the egg yolk. You can adjust the amount of garlic powder and salt to suit your taste preferences. You can add more garlic powder if you prefer a stronger garlic flavor.

Begin whisking the egg yolk, salt, and garlic powder together for 2 minutes. Use a manual whisk or an electric mixer at low speed.

Add 1/2 tsp of oil. Continue whisking for 4 minutes before adding another stream of oil. You’ll want to add it in a very thin stream (about ½ tsp) every 4 minutes of whisking.This slow addition of oil is crucial for emulsifying the mayo properly.

Keep whisking until the mixture thickens and takes on a creamy, mayonnaise-like consistency. Whisking time may take 15-20 minutes depending on the type of whisk you use. If the mayo becomes too thick, add a little splash of water and continue whisking to reach your desired consistency.

Once you achieve the right consistency, taste the mayonnaise and adjust the salt and garlic powder if needed.

Transfer the homemade Vietnamese-style mayo to a clean jar or airtight container. Store it in the refrigerator for up to a week.