How to make mayo Gordon Ramsay recipe?

Start with two room-temp egg yolks and Dijon mustard. Slowly whisk in sunflower oil, then finish with lemon juice or white wine vinegar. Season to taste. Full instructions are above, but the secret is patience while adding the oil.

Why is homemade mayonnaise not advisable?

It’s totally safe if you use fresh eggs and keep it refrigerated. That said, because it lacks preservatives, homemade mayo has a shorter shelf life and needs to be eaten within 3–4 days.

What mayonnaise does Ina Garten use?

Ina is famously loyal to Hellmann’s . She often uses it in recipes, especially for tuna and chicken salad. But trust us—once you taste your own batch, you’ll understand the homemade hype.

What is Gordon Ramsay's best recipe?

That’s tough! His shepherd’s pie is a fan favorite, but many home cooks swear by his omelette technique and apple crumble . Each dish delivers flavor with his signature punch.

Gordon Ramsay Mayonnaise Recipe: 5-Minute Homemade Magic

Name: Gordon Ramsay Mayonnaise Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: French-Inspired
Ingredients: 2 large egg yolks, at room temperature; 1 tablespoon Dijon mustard; 250 ml sunflower oil (or canola for a neutral flavor); 2 teaspoons white wine vinegar or fresh lemon juice; Salt and black pepper, to taste

Gordon Ramsay Mayonnaise Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Gordon Ramsay mayonnaise recipe is your go-to for a rich, velvety, flavor-packed mayo that comes together in just 10 minutes. With just a handful of ingredients, you’ll create a smooth and tangy spread that’s better than any store-bought brand. Whether you’re slathering it on burgers, stirring it into dressings, or dipping fries straight in, this foolproof method guarantees creamy perfection every time.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 cup
Category: Side Dish, Condiment
Method: Whisking
Cuisine: French-Inspired

Ingredients

Scale

2 large egg yolks, at room temperature
1 tablespoon Dijon mustard
250 ml sunflower oil (or canola for a neutral flavor)
2 teaspoons white wine vinegar or fresh lemon juice
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Whisk the Base: In a medium mixing bowl, combine egg yolks and Dijon mustard. Whisk until smooth, pale, and slightly thickened. This forms the foundation of your emulsion.

Drizzle in Oil Slowly: Begin adding the sunflower oil one drop at a time while continuously whisking. Once the mixture starts to thicken, gradually increase to a slow, steady stream. Keep whisking vigorously.

Add Acid for Flavor and Balance: When the mayonnaise reaches a rich, creamy consistency, whisk in the vinegar or lemon juice. This adds brightness and helps stabilize the emulsion.

Season to Taste: Stir in a generous pinch of salt and a few cracks of black pepper. Taste and adjust seasoning or acidity as needed for your perfect flavor.

Notes

Room Temp Rule: Cold yolks and mustard make it harder to emulsify. Let them sit at room temperature for 15–20 minutes before starting.
Don’t Rush the Oil: Adding oil too quickly is the #1 reason mayo breaks. Start slow and steady.
Split Fix: If your mayo starts to separate, whisk in a teaspoon of warm water to bring it back together.
Oil Matters: Stick with neutral oils like sunflower or canola. Olive oil can overpower the flavor and turn bitter when over-whisked.

Find it online: https://cookingwithramsay.com/gordon-ramsay-mayonnaise-recipe/