How to Make Mayonnaise the Gordon Ramsay Way

Renowned chef Gordon Ramsay shares his expert technique for making classic mayonnaise in this detailed guide. Follow his step-by-step instructions to create a smooth, flavorful mayonnaise that will elevate your culinary creations.


  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 cup neutral-flavored oil (such as canola or grapeseed oil)
  • Salt and pepper to taste


  • Mixing bowl
  • Whisk or immersion blender
  • Measuring spoons and cups


  1. Prepare the egg yolk and mustard: In a mixing bowl, whisk together the egg yolk and Dijon mustard until smooth.

  2. Add the vinegar: Gradually whisk in the white wine vinegar until fully incorporated.

  3. Start emulsifying the oil: Slowly drizzle in the neutral-flavored oil, whisking constantly. As you whisk, the mixture will begin to thicken and emulsify.

  4. Continue whisking: Continue whisking until the mayonnaise reaches your desired consistency. It should be thick and creamy, but not too stiff.

  5. Season to taste: Add salt and pepper to taste.

  6. Chill and serve: Transfer the mayonnaise to a jar or container and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld and the mayonnaise to thicken further.

Gordon Ramsay’s Tips:

  • Use the freshest ingredients possible: Fresh egg yolks and Dijon mustard will produce the best-tasting mayonnaise.
  • Whisk constantly: Whisking constantly is essential for emulsifying the oil and creating a smooth mayonnaise.
  • Don’t be afraid to adjust the consistency: If your mayonnaise is too thick, whisk in a little more oil. If it’s too thin, whisk in a little more egg yolk.
  • Experiment with different flavors: You can add herbs, spices, or other ingredients to your mayonnaise to create different flavor variations.

Making mayonnaise at home is a simple and rewarding process, especially when you follow the expert guidance of Gordon Ramsay. By using fresh ingredients, whisking constantly, and adjusting the consistency to your liking, you can create a delicious, versatile condiment that will enhance your culinary creations.

How to Make Mayonnaise | Gordon Ramsay


How is mayonnaise traditionally made?

It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in the yolk form a base of the emulsion, while lecithin and protein from the yolk is the emulsifier that stabilizes it.

What oil is best for mayonnaise?

Use a neutral, refined oil for mayonnaise, such as avocado oil, grapeseed oil, canola oil, sunflower oil, safflower oil, “light” olive oil, or blended oil (a mix of olive and vegetable oils). Do not use unrefined, extra-virgin olive oil, which has a strong flavor and may cause mayonnaise to separate, alone.

Why is homemade mayo not advisable?

Homemade mayonnaise is made with raw eggs that will not be cooked. The United States Department of Agriculture does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

What is Gordon Ramsay mayonnaise?

It is mainly the easy-to-follow creamy mayonnaise recipe given by one of the most renowned chefs, Gordon Ramsay. He is a multi-talented British chef who has gained exceptional fame and built trust in his culinary skills. This simple mayonnaise recipe is one of his best.

Can you freeze Gordon Ramsay mayonnaise?

Refrigerate the mayonnaise. Once you made the mayo, transfer it to a sealed storage container and store in the fridge. It will last up to a week in the fridge. Don’t try to freeze the mayonnaise as the emulsion will break. Gordon Ramsay Mayonnaise Recipe | Mayo Using a Mixie Jar | with step by step photos and video.

How do you make homemade mayonnaise?

Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy. Take a small mixie jar or immersion blender. Add in an egg, 1/2 tbsp vinegar, 1 tsp Mustard Sauce, 1/4 tsp salt and 1 tsp lemon juice. Blend them for 10 seconds. It starts to foam nicely.

What is mayonnaise made of?

Mayonnaise is an emulsion of oil and water—two liquids that generally don’t get along. Look at it under a microscope and you’ll see it’s made up of teeny-tiny fat droplets coated in a thin film of emulsifying agents separated by water.

Leave a Comment