Alice Rose Homemade mayonnaise has a reputation for being temperamental, and it can split if you rush it, but it’s really just a matter of patience at one stage: adding the oil slowly at the start.
Once the emulsion has taken hold, the rest is easy, and the result is richer, fresher and far more flavourful than anything from a jar.
It takes about ten minutes with a whisk and a bowl, and uses just a handful of ingredients you almost certainly already have.
Why Adding the Oil Slowly at the Start Stops Mayonnaise Splitting
Mayonnaise is an emulsion, which means tiny droplets of oil are suspended throughout the water-based egg yolk. For that to work, the oil has to be broken into very small droplets and dispersed in the yolk gradually.
Adding it too quickly overwhelms the yolk before it has had a chance to hold the oil in suspension, and the mixture splits into a curdled, oily mess.
Starting with just a few drops of oil, whisked in thoroughly, builds the initial emulsion, after which the mixture can take the oil in a thin, steady stream without any trouble.
Having all the ingredients at room temperature also helps, as cold eggs and cold oil make it harder for the emulsion to form and more likely to break.
Ingredients for Gordon Ramsay Mayonnaise
- 2 large egg yolks, at room temperature
- 1 tsp Dijon mustard
- 250ml light olive oil or sunflower oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- Salt and freshly ground white pepper
How to Make Gordon Ramsay Mayonnaise — Step by Step
Step 1 — Set Up the Bowl
Place a damp tea towel under a large mixing bowl to stop it moving as you whisk.
Step 2 — Start the Base
Add the egg yolks, Dijon mustard and a pinch of salt to the bowl. Whisk together until combined.
Step 3 — Add the Oil Drop by Drop
Begin adding the oil one drop at a time, whisking constantly and thoroughly after each addition. Continue for the first 3–4 tablespoons of oil.
Step 4 — Increase to a Thin Stream
Once the mixture has thickened and looks glossy, begin pouring the oil in a very thin, steady stream while whisking continuously.
Step 5 — Add the Acid
When the mayonnaise is thick, whisk in the lemon juice and vinegar, which will also loosen it slightly.
Step 6 — Season
Season with salt and white pepper to taste.
Step 7 — Store
Transfer to a clean jar and refrigerate.
My Top Tips for the Best Gordon Ramsay Mayonnaise
Add the oil drop by drop at the start, as this is the most important step for building a stable emulsion that won’t split.
Use ingredients at room temperature, as cold eggs and oil make it harder for the emulsion to form.
Use a light-tasting oil such as light olive oil or sunflower oil, as extra virgin olive oil can taste bitter when whisked into mayonnaise.
Anchor the bowl on a damp tea towel, which frees both hands for whisking and pouring.
If the mayonnaise splits, start again with a fresh yolk in a clean bowl, slowly whisking the split mixture into it a little at a time.
Serving Suggestions
Use as a dip for chips, a spread in sandwiches and burgers, or a base for other sauces such as tartare, aioli or Marie Rose. It’s also excellent stirred through potato salad or coleslaw.
How to Store Gordon Ramsay Mayonnaise
In the fridge: Store in a clean, airtight jar in the fridge for up to 4 days. Because it contains raw egg, it should be kept cold and used promptly.
In the freezer: Not suitable for freezing, as the emulsion will split completely once thawed.
Gordon Ramsay Mayonnaise Recipe
Ingredients
Method
- Anchor a bowl with a damp tea towel.
- Whisk yolks, mustard and salt.
- Add oil drop by drop, whisking constantly, for the first 3–4 tablespoons.
- Pour in a thin, steady stream, whisking continuously.
- Whisk in lemon juice and vinegar.
- Season, transfer to a jar, refrigerate.
Notes
Frequently Asked Questions About Gordon Ramsay Mayonnaise
Why did my mayonnaise split?
This usually means the oil was added too quickly at the start, or the ingredients were too cold. Start again with a fresh yolk and add the split mixture to it slowly.
Is it safe to eat mayonnaise with raw egg?
Raw eggs carry a small risk of salmonella. Use very fresh, good-quality eggs, and avoid serving it to pregnant women, the elderly, young children or anyone with a weakened immune system.
Can I make mayonnaise in a food processor?
Yes — blend the yolks and mustard, then add the oil slowly through the feed tube with the motor running, which is quicker and less effort than whisking by hand.
Why does my mayonnaise taste bitter?
This usually comes from using extra virgin olive oil, which can turn bitter when emulsified. Use a light olive oil or a neutral oil such as sunflower instead.
