Gordon Ramsay Mayonnaise Recipe
You’ll never look at store-bought mayonnaise the same way after trying Gordon Ramsay’s version!It’s smooth, creamy, and incredibly flavorful, with just a handful of fresh ingredients.The first thing I recommend is starting with fresh, room-temperature ingredients. Cold eggs can cause the mixture to struggle when emulsifying.Start with a whisk and a steady hand as you slowly drizzle in the oil. Trust me, rushing here will lead to a split mixture, and no one wants THAT!A squeeze of lemon juice right at the end balances the richness and gives it a fresh, zesty edge.I also like to add a tiny pinch of mustard for a subtle kick—it’s a small touch that makes a big difference.
Ingredients
- 3 large Egg Yolks
- 1 tbsp Dijon Mustard
- 1 tbsp White Wine Vinegar
- 1 cup Sunflower Oil
- 1 tsp Lemon Juice
- Salt and Pepper to taste
Instructions
- Begin by placing the egg yolks in a mixing bowl.
- Add the Dijon mustard and a pinch of salt to the bowl.
- Whisk until fully combined.
- Slowly add the sunflower oil to the mixture.
- Pour it in a thin stream while continuously whisking.
- This helps achieve the creamy texture you desire in mayonnaise.
- Once the mixture starts to thicken, add the white wine vinegar.
- Continue whisking, this gives the mayonnaise a touch of tanginess.
- If you prefer a bit more zing, stir in the lemon juice.
- Whisk until totally incorporated without any lumps.
- Adjust the seasoning by adding salt and pepper to taste.
- Whisk again to ensure everything is well mixed.
- Serve instantly or store it for later.
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