Homemade Sweet Mayonnaise from Taiwan

Homemade sweet mayonnaise is something special—creamy, slightly tangy, with just the right balance of sweet and savory. Spread it on fluffy white toast, top with bacon and egg or a juicy burger patty, and you’ve got a breakfast that hits all the right notes. For me, this is the ultimate Taiwanese morning treat!

My first taste of Taiwanese sweet mayonnaise—often referred to as Chinese mayonnaise or sweet mayo— was in Taipei, where breakfast shops showcased stacked sandwiches with soft white toast, egg, pork floss, and crunchy minced cucumbers—all brought together by a glossy smear of creamy mayo. That mayo was the magic.

There are two kinds: the white, slightly salty version, and the transparent one—homemade, sweet, and a little tangy. Most shops go for the transparent mayo, made with egg and oil, offering just the right sweetness to balance savory fillings.

Back home, I missed that flavor so much I had to recreate it. Now this homemade sweet mayonnaise is a staple in my kitchen.

Spread it on fluffy Roti Sisir and top with Char Siu Pork or crispy Pork Belly Roast. Use it as the sticky base in my Beef Floss Roll—it’s what keeps the floss in place and boosts the flavor. Or pair it with Pork Jerky and fresh veggies to make your own Taiwanese-style sandwich. Your breakfast will never be the same!

Recipe Ingredients

Ingredient Notes

Non-dairy whipping cream – This gives the mayonnaise a light, fluffy texture. Non-dairy cream whips up easily and holds well, making it perfect for this recipe. I prefer using non-dairy whipping cream for the salty mayonnaise—it has a subtle sweetness that balances beautifully with the salt. But if you prefer dairy whipping cream, feel free to use that instead.

Oil – Use a neutral, odorless oil like coconut oil, vegetable oil, canola, or sunflower oil. I personally love using coconut oil for its smooth finish and subtle sweetness.

How to Make Sweet Mayonnaise

STEP 1. Make the Salty Mayonnaise: In a bowl, beat the whipping cream with salt until it reaches soft, stiff peak (Images 1–4). Set aside for later use.

STEP 2. Make the Sweet Mayonnaise:
Crack the egg into a mixing bowl, then add sugar and salt (Image 5). Beat with a hand mixer until the mixture turns pale yellow.
Now here’s the secret: add the oil one tablespoon at a time in the beginning (Image 6). After each addition, beat until the oil is fully incorporated before adding the next. Once the mixture starts to look shiny and slightly transparent, you can add the oil in larger amounts. Continue beating until all the oil is used up.

Finally, pour in the lemon juice and mix well (Image 7). Your sweet, transparent mayonnaise is ready! It should have a beautiful, glossy, golden-yellow sheen (Image 8).

Serving Suggestions

These two homemade mayo variations are incredibly versatile! Use them as spreads, dips, or even finishing touches to upgrade your everyday meals. Spread them on mini burger buns, toast, sandwiches, or beef floss bread. They’re also perfect as creamy dressings for salads or dips for your crispy fish and chips.

For a more indulgent treat, try slathering the mayo on Cheese Steamed Buns or Pumpkin Steamed Buns—then add bacon, eggs, or a juicy burger patty. One bite and you’ll be hooked!

FAQs about Sweet Mayonnaise

Storage

Since these homemade mayonnaises don’t contain any preservatives like the store-bought versions, they need a little extra care when storing.

• Sweet transparent mayonnaise (the glossy one) can be kept in an airtight container in the fridge for up to 1 month. Just be sure to use a clean spoon each time to avoid contamination.
• Salty white mayonnaise made from whipped cream is more delicate and should be used within 3 days. It’s best to make just what you need, as it doesn’t hold up well over time.

Always store both versions in the coldest part of your fridge, and if anything smells off, it’s safer to make a fresh batch.