This Gordon Ramsay mayonnaise is a thick, glossy emulsion made from egg yolks, English mustard, neutral oil, and fresh lemon juice. It takes about 11 minutes from start to finish and serves 4.
Gordon Ramsay filmed this for his Cookalong Live programme, and his method hinges on one detail: oil goes in drop by drop. He adds it slowly for the first 30 seconds, forcing the yolks into a stable emulsion before any volume of fat enters. That controlled start keeps the mayo thick instead of splitting.
Room temperature ingredients are the silent requirement most people skip. Cold yolks resist bonding with oil because the fat stays rigid, so the emulsion never forms properly. Warming your eggs to room temp before you start gives the lecithin in the yolks the flexibility to coat every oil droplet.
Gordon Ramsay Mayonnaise Recipe
Course: Side DishesCuisine: BritishDifficulty: Easy4
11
minutes640
A silky, tangy homemade mayonnaise whisked from scratch using Gordon Ramsay’s Cookalong Live method. Thick, glossy, and impossible to beat.
Ingredients
3 large egg yolks (room temperature)
1 tsp English mustard
300 ml neutral oil (grapeseed, canola, or sunflower)
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 tbsp fresh lemon juice
Directions
- Whisk the egg yolks and English mustard in a medium bowl until fully combined and slightly thickened.
- Add the oil drop by drop while whisking continuously. Keep this pace for the first 30 seconds until the mixture visibly thickens.
- Once thickened, pour the remaining oil in a thin, steady stream while whisking until all 300 ml is incorporated and the mayo is glossy.
- Whisk in the salt, pepper, and lemon juice until smooth.
- Give the mayo one final blast of whisking, then transfer to a clean jar, seal, and refrigerate. Use within 3 to 4 days.
FAQs
Can I use a food processor instead of whisking by hand?
Yes, a food processor works well and cuts the effort significantly. Pulse the yolks and mustard first, then drizzle the oil through the feed tube with the motor running on low. The emulsion forms faster this way, but hand whisking gives you more control over the final thickness.
Why does Gordon use English mustard instead of Dijon?
English mustard has a sharper heat that cuts through the richness of the oil without adding the vinegary tang Dijon brings. It also acts as an emulsifier, helping the yolks bind with the fat more readily. If you only have Dijon, use the same amount, but expect a milder, slightly sweeter result.
What is the best oil for this mayonnaise?
Grapeseed or sunflower oil gives the cleanest flavour because neither competes with the egg or mustard. Canola works too, though it can carry a faint brassica note in large quantities. Steer clear of strong extra-virgin olive oil, which turns bitter and overwhelms everything else in the bowl.
What dishes work best with homemade mayonnaise?
Sandwiches and burgers benefit most because fresh mayo clings to bread without sliding off. It also makes an excellent base for tartare sauce alongside crispy beer-battered fish or a quick aioli for grilled vegetables. Toss it with shredded chicken and celery for a proper chicken salad.
Can I turn this into a flavoured mayo?
Stirring in roasted garlic, fresh herbs, or smoked paprika after the base is set works well. Keep additions to about one teaspoon per batch so they don’t thin the texture. This same emulsion technique is behind Gordon’s classic béarnaise sauce, which uses a similar yolk and fat foundation.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.