Gordon Ramsay Mayonnaise Recipe – Easy, Rich & Chef-Tested

Last summer, I wanted to jazz up our family picnic sandwiches. I turned to Gordon Ramsay’s mayonnaise recipe, hoping for that chef-level magic. My first try was a flop—too much oil, too fast, and it split! But after a few go’s, I got it: a creamy, tangy spread that made our BLTs unforgettable. This recipe is simple but feels like a win every time. Let me share what I learned so you can nail it on your first try.

Store-bought mayo is fine, but it’s bland compared to this. Gordon’s version is rich, zesty, and ready in 10 minutes. It’s perfect for sandwiches, dips, or even a fancy salad dressing. Plus, you can tweak it to your taste. Trust me, once you make this, you’ll never go back.

Here’s the lineup for 1.5 cups of silky mayo:

• 2 large egg yolks (room temp, free-range for extra richness)
• 1 tbsp Dijon mustard (smooth, for that French vibe)
• 1.25 cups neutral oil (sunflower or canola—skip olive oil)
• 1-2 tbsp fresh lemon juice or white wine vinegar (for tang)
• Pinch of sea salt
• Pinch of black pepper

• Egg Yolks: Try pasteurized yolks for safety, as explained by the USDA Food Safety guidelines
  
• Oil: Grapeseed oil works if you’re out of sunflower. Avoid extra virgin olive oil—it’s too strong.
  
• Acid: Apple cider vinegar gives a softer tang.
  
• Mustard: Yellow mustard is okay but it changes the flavor a bit.
  
• Vegan Twist: Use 3 tbsp aquafaba (chickpea brine) instead of eggs.

• Medium bowl (put a damp towel under it to stop slipping)
• Whisk or food processor (a blender works too)
• Measuring cups and spoons
• An airtight jar for storing

• Get Set Up (1 min)
  Add egg yolks, mustard, salt, and pepper to a bowl.
  Use room-temperature eggs for easy mixing.
  Get oil and lemon juice ready.
  Tip: Use a damp towel under the bowl to hold it steady.
• Start Mixing (2-3 min)
  Whisk yolks and mustard until smooth.
  Add oil drop by drop while whisking.
  Note: I rushed once and it flopped—go slow!
  Easy: Use a food processor on low with oil.
• Build the Creaminess (4-5 min)
  After ¼ cup oil, pour a thin stream, whisking nonstop.
  If thick, add a tsp of lemon juice to loosen.
  Keep going until creamy with all the oil.
  Check: Should hold soft peaks like a cloud.
• Add Flavor (1-2 min)
  Mix in 1 tbsp lemon juice or vinegar; add more if zesty.
  Add salt or pepper if needed.
  My Pick: 1.5 tbsp lemon juice for a bright taste.
• Store or Serve (1 min)
  Scoop into a jar and fridge it.
  Serve now or chill 30 minutes for better flavor.
  Fancy: Pipe into a small bowl for a chef vibe.
• Total Time: ~10 minutes

• Warm Eggs: Cold eggs make it harder to mix. Let them sit out for 30 minutes.
• Slow Oil: Add oil too fast, and it’ll split. Drops first, then a trickle.
• Fix a Split: If it breaks, whisk a new yolk with a tsp of mustard, then slowly add the mess. It works!
• Don’t Overdo It: Stop whisking once it’s creamy to avoid curdling.
• Pick the Right Oil: Olive oil’s too bold and can break the mix. Use sunflower or canola.
• Clean Gear: Grease on your whisk or bowl can ruin the emulsion. Wash well.

• Fridge: Keep in a sealed jar for 3-5 days. It tastes better after a day.
• No Freezing: It’ll break if frozen. Make fresh instead.
• Prep Ahead: Make up to 3 days early. Stir before using.
• Serving Hack: Let it warm up for 10 min before spreading—it’s smoother.

• Calories: ~180 kcal
• Fat: 20g (2g saturated)
• Protein: 0.4g
• Carbs: 0.2g
• Sodium: 60mg
• Allergens: Eggs, mustard

Note: These are rough numbers. Using less oil cuts calories but may change texture.

This mayo is smooth, rich, and just tangy enough, with a mustardy warmth that pops. It’s perfect on burgers, as a fry dip, or in a potato salad. Serve it in a cute bowl with a sprinkle of pepper or chives. At our picnic, it stole the show on BLTs—everyone asked for the recipe!

I was nervous the first time I tried this. Whisking by hand felt like a workout, and I messed up by pouring oil too fast. But once I got the hang of it, it was like unlocking a chef secret. Now, I whip this up for every barbecue or sandwich night. It’s quick, and the payoff is huge. You’ll feel like a pro, too!

Yup! A blender or food processor is easier. Use low speed and drizzle oil slowly.

Fresh eggs are usually fine, but use pasteurized yolks for kids or pregnant folks.

Start with a new yolk and a tsp of mustard. Slowly whisk in the broken mayo. It’ll come back.

Swap eggs for 3 tbsp aquafaba. It works just as well.

Sunflower or canola. Olive oil’s too strong and can mess it up.

3-5 days in the fridge. Stir it before using.

This mayo is a game-changer. It’s quick, fun, and makes you feel like a kitchen rockstar. Try it for your next sandwich or dip, and let me know how it goes in the comments! What’s your favorite way to use it?