Gordon Ramsay Recipes

Gordon Ramsay Mayonnaise Recipe [+Tips]

5 min read

Let me tell you about the first time I saw Gordon Ramsay make mayonnaise.

It was on a casual episode of one of his YouTube cooking tutorials. He wasn’t yelling (for once!). Just cool, calm and explaining how to make mayo from scratch like it was the easiest thing in the world. Spoiler: it actually is-if you know what you’re doing.

Gordon’s mayo isn’t the jarred stuff we grew up on. It’s smooth, silky and tangy. A little rich. A little sharp. And packed with flavor because he always builds layers. His mayo is:

  • Made by hand – no machines needed
  • Bright with lemon – instead of just vinegar
  • Punched with mustard – for body and heat
  • Velvety smooth – with just the right oil-to-egg ratio

This isn’t just a spread. It’s a flavor base. It can transform sandwiches, dips or even potato salad. Let’s break it down.

Gordon Ramsay Mayonnaise Recipe

Ingredients Needed

I’ll be honest-when I made this for the first time, I had to double-check that I had the right kind of mustard. Gordon is precise about his flavor choices. But it’s not complicated at all.

Here’s what you’ll need:

  • 1 egg yolk – room temp is key
  • 1 teaspoon Dijon mustard. smooth, not grainy
  • 1 tablespoon white wine vinegar – for acidity
  • 1 cup light olive oil. neutral flavor, not extra virgin
  • Juice of ½ lemon. fresh squeezed, not bottled
  • Salt and pepper – to taste

That’s it. Six ingredients. But each one matters.

Equipment Needed

When I made this the first time, I was convinced I needed a food processor. Turns out, a whisk and a bowl are all you need. It actually helps you feel more connected to the process.

Here’s what I used:

  • Medium mixing bowl – glass or metal is best
  • Balloon whisk – gives you better control
  • Measuring spoons
  • Small steadying towel – to hold the bowl in place
  • Squeeze bottle or spoon. for slowly adding oil

No electricity required. Just some elbow grease and rhythm.

Ingredient Science Spotlight

Let’s geek out a bit (but in a fun way).

This mayo is basically an emulsion-you’re blending fat (oil) with water-based stuff (egg yolk, vinegar, lemon). Normally, those two don’t mix. But the egg yolk is the magic.

Here’s what’s happening:

  • Egg yolks contain lecithin, a natural emulsifier
  • Mustard adds more emulsifiers + flavor
  • Acid (vinegar and lemon) stabilizes the mix and balances fat
  • Oil thickens it slowly when added drop by drop

If you dump in oil too fast, you’ll break the emulsion. But if you go slow? You’ll create silky mayo that feels luxurious.

Instructions To Make Gordon Ramsay’s Mayonnaise

The first time I made this, my arm burned. But it was worth it. The texture? Unreal.

Here’s your step-by-step:

  1. Secure Your Bowl

    • Put a damp towel underneath to keep it steady

  2. Add Egg Yolk, Mustard And Vinegar

    • Whisk them together until smooth and pale

  3. Start Adding Oil Slowly

    • A few drops at first while whisking constantly
    • As it thickens, add oil in a slow, steady stream

  4. Watch For Consistency

    • It should look glossy and feel thick

  5. Whisk In Lemon Juice

    • This brightens the flavor and loosens the texture

  6. Season With Salt And Pepper

    • Taste and tweak-Gordon always says, season properly

That’s it. It’s done in about 10 minutes once you get the hang of it.

Common Mistakes & Fixes

Trust me-I’ve messed this up a few times. And I’ve learned the hard way that mayonnaise doesn’t forgive rushing.

Here are common slip-ups and how to fix them:

  • Added Oil Too Fast?

    • Your mayo might split (look greasy or curdled)
    • Fix: Start a new bowl with a fresh egg yolk, then slowly whisk in the split mixture

  • Using Cold Ingredients?

    • It won’t emulsify properly
    • Fix: Let everything sit out for 30 minutes before starting

  • Too Thick Or Stiff?

    • You added too much oil or didn’t add enough acid
    • Fix: Whisk in a little warm water or more lemon juice

  • Too Runny?

    • You might not have added enough oil yet
    • Fix: Keep whisking in small amounts of oil until it thickens

The key takeaway? Patience is your best friend.

Smart Substitutions

Sometimes you’ve got to make do with what’s in the fridge. Here’s how to stay flexible without losing that gourmet touch:

  • No Dijon Mustard?

    • Use a little yellow mustard or a mix of mustard powder + water

  • No White Wine Vinegar?

    • Apple cider vinegar or lemon juice can work. just adjust for taste

  • No Light Olive Oil?

    • Use grapeseed oil, sunflower oil or canola-avoid extra virgin, it’s too strong

  • Egg Allergy Or Vegan?

    • Try aquafaba (chickpea water) + mustard. it emulsifies beautifully

Experiment but remember: balance is everything.

FAQs

What Ingredients Does Gordon Ramsay Use For His Mayonnaise?

He keeps it simple. Just egg yolks, mustard, lemon juice, a splash of vinegar, and a neutral oil like sunflower or grapeseed. Season with a pinch of salt and that’s it.

How Do You Stop The Mayo From Splitting?

Go slow with the oil. Add it bit by bit while whisking constantly. If you rush it the mayo won’t come together and it’ll split. Patience is key here.

Can I Make Gordon’s Mayo In A Blender?

Yep you can! Just start with the yolks and other ingredients then slowly drizzle in the oil while blending. It’s quicker but you still need to go slow with the oil.

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