Making your own mayonnaise at home is one of those “kitchen flexes” that feels incredibly gourmet but is actually surprisingly simple once you master the technique. Inspired by the precision and bold flavors of Gordon Ramsay, this homemade mayonnaise is worlds away from anything you’ll find in a jar. It’s thick, velvety, and has a sharp, bright tang that elevates everything from a simple sandwich to a piece of grilled salmon.

Whenever I whip this up in my kitchen, I’m always reminded that great cooking isn’t about complexity—it’s about the quality of ingredients and the patience of the process.

Why This Recipe is a Staple in My Kitchen

Total Control: You know exactly what’s going in—no preservatives, no mystery oils, just fresh ingredients.
The Texture: It has a rich, “pillowy” consistency that store-bought versions just can’t replicate.
Customizable: Once you have the base, you can turn it into aioli, remoulade, or a spicy dip in seconds.
The “Ramsay” Standard: It’s balanced perfectly between the richness of the egg yolks and the acidity of the lemon and mustard.

What You’ll Need (Ingredients)

To get that professional, glossy finish, here is what I use:

Egg Yolks: 2 large, high-quality eggs. Make sure they are at room temperature (this is crucial for a stable emulsion!).
Dijon Mustard: 1 generous teaspoon. This isn’t just for flavor; the mustard acts as a stabilizer to help the oil and egg bond.
Neutral Oil: About 1 to 1.5 cups. I prefer a light grapeseed or sunflower oil. Avoid extra virgin olive oil for the whole base, as it can be too bitter; if you want that flavor, use a 75/25 blend of neutral oil and olive oil.
Lemon Juice: Half a lemon, freshly squeezed.
White Wine Vinegar: Just a splash for that extra layer of acidity.
Salt & White Pepper: To taste. (White pepper keeps the mayo looking perfectly clean and white).

How I Make It at Home (Step-by-Step)

The Base: In a clean glass bowl, I whisk together the egg yolks and the Dijon mustard until they are well combined and slightly frothy.
The “Slow Drip”: This is where the magic happens. While whisking constantly and vigorously, I add the oil drop by drop. If you pour too fast, the mayo will “split” (separate).
The Stream: Once the mixture begins to thicken and look creamy (after about ¼ cup of oil), I start adding the remaining oil in a very slow, thin, steady stream, whisking the entire time.
The Seasoning: Once all the oil is incorporated and the mayo is thick and stiff, I whisk in the lemon juice, vinegar, salt, and pepper. You’ll see the color brighten and turn a beautiful pale ivory.
The Final Adjust: If it’s too thick, I whisk in a teaspoon of warm water to loosen it to the perfect consistency.

My Best Tips for a Perfect Emulsion

The Temperature Rule: This is the most important tip. Your egg yolks and oil should be at room temperature. Cold yolks from the fridge don’t emulsify easily and are the #1 cause of a thin, runny sauce.
Steady the Bowl: Since you need one hand to whisk and one hand to pour the oil, the bowl tends to dance around the counter. I always place my bowl on a damp kitchen towel or a silicone mat to keep it locked in place.
The Power of Mustard: Don’t skip the Dijon! Beyond the flavor, mustard contains complex sugars that act as a “glue,” helping to hold the oil and water-based yolks together.
Whisking Speed: You don’t need to be a machine, but you do need a consistent rhythm. Use a large balloon whisk to get as much air into the yolks as possible before you start adding the oil.
Choose the Right Oil: Avoid extra-virgin olive oil for your first few tries. Its flavor is very dominant and can turn bitter when whisked aggressively. Stick to grapeseed, canola, or avocado oil for a clean, classic taste.

How to Fix Broken Mayonnaise

If you look down and see a greasy, curdled mess instead of creamy mayo, don’t throw it away! It happens to the best of us (even the pros). Here is how I save a split batch at home:

Method 1: The Fresh Yolk Save (Most Reliable)

Grab a clean bowl and add one fresh egg yolk and a tiny dab of mustard.
Whisk the fresh yolk until it’s frothy.
Now, instead of oil, very slowly begin whisking your broken/split mixture into the new yolk, one teaspoon at a time.
Once the mixture begins to look creamy and stable again, you can pour the rest of the broken batch in a slightly faster stream.

Method 2: The Boiling Water Trick

If the mayo is just starting to look greasy but hasn’t fully separated yet:

Add 1 teaspoon of boiling water to a clean bowl.
Slowly whisk the broken mayo into the hot water. The heat helps the proteins in the egg yolk “re-grab” the oil droplets.

Method 3: The Mustard Restart

If you don’t want to use another egg:

Put a teaspoon of Dijon mustard in a clean bowl.
Slowly whisk the broken mixture into the mustard. It’s not as foolproof as the yolk method, but it works for minor splits!

Swaps and Substitutions

The Acid: If you’re out of lemons, Apple Cider Vinegar works in a pinch, though it will have a slightly fruitier note.
The Oil: For a more “Mediterranean” vibe, use 100% light olive oil (not extra virgin).
The Flavor: Stir in some minced garlic for a quick Aioli, or chopped capers and herbs for a Tartar Sauce.

How to Store & Reheat

To Store: Homemade mayonnaise must be kept in the fridge. Transfer it to a clean glass jar and it will last for 3 to 4 days.
Note: Because it’s made with raw egg yolks, do not leave it sitting out on the counter for more than 30 minutes.
Reheating: Never reheat mayonnaise. The heat will break the emulsion and turn it back into a greasy yellow puddle. It is meant to be enjoyed chilled or at room temperature.

What to Serve With

Classic Chips (Fries): There is nothing better than hot, salty fries dipped in cold, homemade mayo.
Gordon’s Salmon: Spoon a dollop over a pan-seared salmon fillet.
Elevated Sandwiches: Use it as the base for a club sandwich or a posh prawn cocktail.

Tasty Recipes That Use Mayonnaise

FAQs

Why didn’t my mayonnaise thicken?

This is the most common issue! It usually happens if the oil was added too quickly or the ingredients were too cold.

My mayo “split”—is it ruined?

Never! To fix it: Put a fresh egg yolk in a clean bowl. Very slowly, whisk your split/separated mixture into the new yolk, one teaspoon at a time. It will come back together!

What is the difference between this and “Miracle Whip”?

Traditional mayonnaise (like this one) is an emulsion of oil, egg, and acid. “Salad dressings” like Miracle Whip contain less oil and added sugar and spices.

Making Mayonnaise Ahead of Time

Since this only lasts a few days, I usually make it about an hour before serving. This gives it time to chill in the fridge, which actually helps the flavors meld and the texture firm up slightly. If you’re prepping for a dinner party, making it the morning of is perfectly fine!

Nutrition Facts

(Based on a 1-tablespoon serving)

Nutrient	Amount Per Serving	% Daily Value
Calories	100 kcal	—
Total Fat	11g	14%
Saturated Fat	1.5g	8%
Cholesterol	25mg	8%
Sodium	80mg	3%
Protein	0.5g	1%