This Gordon Ramsay Mayonnaise Recipe is a creamy and silky recipe, which is made with room temperature egg yolks and Dijon mustard. It’s a classic, foolproof recipe, ready in about 10 minutes.
Jump to RecipeGordon Ramsay Mayonnaise Recipe Ingredients
- 2 egg yolks (room temperature)
- 1 tbsp Dijon mustard
- 250ml sunflower oil
- 2 tsp white wine vinegar or lemon juice
- Salt and pepper, to taste
How To Make Gordon Ramsay Mayonnaise Recipe
- Create the Base: In a clean, medium-sized bowl, add the room temperature egg yolks and the Dijon mustard. Whisk them together until they are smooth, combined, and slightly pale. Add a small pinch of salt and pepper.
- Start the Emulsion: This is the most critical step. While whisking constantly and vigorously, begin adding the sunflower oil literally one drop at a time. After the first few drops are incorporated, the mixture will start to thicken.
- Stream in the Oil: Once the emulsion has started and the mixture is noticeably thicker, you can begin pouring the oil in a very thin, steady stream while continuing to whisk. If the oil starts to pool on the surface, stop pouring and whisk until it’s fully incorporated before adding more.
- Finish with Acid: When all the oil has been added and the mayonnaise is thick and glossy, whisk in the white wine vinegar or lemon juice. This will lighten the consistency slightly and add a necessary acidic tang.
- Season to Taste: Give the mayonnaise a final taste and adjust the seasoning with more salt, pepper, or a few more drops of vinegar or lemon juice until it’s perfect for your palate.
Recipe Tips
- Why use room temperature ingredients? Starting with room temperature egg yolks and mustard is crucial. Cold ingredients are much harder to emulsify and are more likely to cause the mayonnaise to split or break.
- What’s the secret to a stable emulsion? Patience and a slow start. Adding the oil drop by drop at the beginning allows the proteins in the egg yolk to properly encapsulate the oil fat, creating a strong, stable bond that forms the base of the mayonnaise.
- How can I fix a split mayonnaise? Don’t throw it out! In a new, clean bowl, place a teaspoon of mustard or a fresh egg yolk. Then, very slowly, whisk the broken mayonnaise into the new base, drop by drop, just as you did with the oil. This will re-emulsify the mixture.
- What’s the best oil for mayonnaise? A neutral-flavored oil like sunflower, canola, or grapeseed oil is best. A strong-flavored oil like extra virgin olive oil will overpower the delicate taste of the mayonnaise and can sometimes make it taste bitter.
How To Use Homemade Mayonnaise
Homemade mayonnaise is incredibly versatile and elevates any dish it’s added to.
- As a base for creamy salad dressings (Caesar, ranch)
- In potato salad, egg salad, or chicken salad
- As a rich spread for sandwiches and burgers
- As a dip for french fries, artichokes, or fried seafood (aioli)
How To Store Homemade Mayonnaise
- Refrigerate: Transfer the mayonnaise to a clean, airtight jar or container. It must be stored in the refrigerator. Because it contains raw egg yolks, it should be consumed within 3 to 4 days for safety.
Mayonnaise Nutrition Facts
- Serving Size: 1 tablespoon
- Calories: 110kcal
- Carbohydrates: 0g
- Protein: 0.2g
- Fat: 12g
- Saturated Fat: 1.5g
- Sodium: 75mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a food processor or blender?
Yes, you can use an electric appliance. Combine the yolks and mustard in the bowl of the processor. With the machine running, very slowly drizzle the oil through the feed tube. This method is much faster but requires the same slow addition of oil.
Why did my mayonnaise not thicken?
This almost always happens because the oil was added too quickly at the beginning. The emulsion never had a chance to form properly. The only way to fix it is to start over with a fresh yolk and slowly whisk the thin mixture into it.
Is it safe to eat raw egg yolks?
There is a small risk associated with consuming raw eggs. To minimize this risk, use the freshest, highest-quality eggs you can find, preferably from pasteurized sources if they are available to you.
Gordon Ramsay Mayonnaise Recipe
Course: Side DishCuisine: FrenchDifficulty: Easy1
servings10
minutes110
kcalA guide to making rich, silky, and flavorful homemade mayonnaise that far surpasses any store-bought version.
Ingredients
2 egg yolks, room temperature
1 tbsp Dijon mustard
250ml sunflower oil (or other neutral oil)
2 tsp white wine vinegar or lemon juice
Salt and pepper, to taste
Directions
- In a bowl, whisk together room temperature egg yolks and Dijon mustard until smooth.
- While whisking constantly, add the oil drop by drop until the mixture begins to thicken.
- Once an emulsion forms, continue whisking while pouring the remaining oil in a thin, steady stream.
- When all the oil is incorporated and the mayo is thick, whisk in the vinegar or lemon juice.
- Season to taste with salt and pepper.
Notes
- Always start with room temperature ingredients to ensure a stable emulsion.
- Add the oil extremely slowly at first. Rushing this step is the most common reason for failure.
- If the mayonnaise splits, whisk a teaspoon of warm water or a fresh yolk in a new bowl, then slowly whisk the broken mixture into it.
- Use a neutral oil like sunflower or canola; a strong olive oil will create a bitter taste.
