How to Make Mayonnaise
How to Make Mayonnaise is a easy British recipe that serves 4. 100 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 11 min | Cook: PT0M | Total: 16 min
Cost: $3.03 total, $0.76 per serving
Ingredients
- 3 pieces Egg Yolks (separated from large eggs, room temperature)
- 300 ml Neutral Oil (neutral-flavored oil such as grapeseed, canola, or sunflower)
- 1 tsp English Mustard (adds subtle heat)
- 0.5 tsp Salt (fine sea salt)
- 0.25 tsp Black Pepper (freshly ground)
- 1 tbsp Fresh Lemon Juice (about half a lemon, freshly squeezed)
Instructions
Separate Egg Yolks
Separate the yolks from three large eggs, keeping the yolks in a clean mixing bowl and discarding or reserving the whites.
Time: PT2M
Add Mustard and Whisk
Add 1 tsp English mustard to the yolks and whisk vigorously until fully combined and slightly thickened.
Time: PT2M
Begin Slow Oil Drizzle
Start adding the neutral oil drop‑by‑drop while whisking continuously. The first 30 seconds are crucial; add the oil extremely slowly to start the emulsion.
Time: PT2M
Continue Adding Oil
Once the mixture begins to thicken, pour the remaining oil in a thin, steady stream while whisking until all 300 ml is incorporated and the mayo is glossy and thick.
Time: PT2M
Season the Mayonnaise
Add ½ tsp salt, ¼ tsp freshly ground black pepper, and 1 tbsp fresh lemon juice. Whisk briefly to combine.
Time: PT1M
Final Blast
Give the mayo a quick final whisk (a "blast") to ensure a smooth, creamy texture.
Time: PT1M
Store
Transfer the mayonnaise to a clean jar, seal, and refrigerate. Use within 3‑4 days.
Time: PT1M
Nutrition Facts
- Calories
- 100
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 11g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Egg Yolks: pasteurized egg yolks
- Instead of Neutral Oil: canola oil, sunflower oil, vegetable oil
- Instead of English Mustard: Dijon mustard, yellow mustard
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Fresh Lemon Juice: lime juice, vinegar (adjust amount)
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cup
- Spoon (optional)
- Spatula (optional)
- Storage Jar with Lid
Critical Steps — Do Not Skip
- Add oil slowly during the first 30 seconds to form a stable emulsion.
- Do not season until the emulsion is complete.
- Use room‑temperature yolks and oil for best results.
Chef Tips from the Video
- Use a neutral‑flavored oil; extra‑virgin olive oil can make the mayo bitter.
- Room‑temperature ingredients emulsify more easily than cold ones.
- A hand mixer speeds up the process but a whisk works fine and gives more control.
Troubleshooting
Mayonnaise splits or looks curdled.
Start with a fresh egg yolk in a clean bowl, whisk in a teaspoon of warm water, then slowly whisk the broken mayo into it to re‑emulsify.
Mayonnaise is too thick.
Whisk in a few drops of warm water or additional lemon juice until the desired consistency is reached.
Storage
Refrigerator: Store in a sealed container for 3‑4 days.
Freezer: Not recommended; texture may separate.
Room temperature: Do not keep at room temperature; risk of spoilage.
Make-Ahead Tips
- Mayonnaise can be made a day ahead; store tightly sealed in the fridge.
- Give it a quick whisk before using if it looks slightly separated.
Frequently Asked Questions
What is the cultural significance and history of classic homemade mayonnaise in British cuisine?
Mayonnaise, though originally French, became a staple in British kitchens in the 19th century, prized for its rich, creamy texture and versatility as a sandwich spread and salad dressing.
What are the traditional regional variations of mayonnaise in British cuisine?
In the UK, variations include adding malt vinegar for a tangier flavor, or incorporating herbs like dill for a fresh twist, but the base technique of egg‑oil emulsion remains the same.
How is classic homemade mayonnaise traditionally served in the United Kingdom?
It is commonly served alongside fish and chips, used in Ploughman's lunches, and mixed into potato or tuna salads for a creamy finish.
What occasions or celebrations is classic homemade mayonnaise traditionally associated with in British culture?
Mayonnaise features heavily in holiday spreads such as Christmas turkey sandwiches and summer picnics, where it is mixed with herbs or pickles for festive salads.
What makes classic homemade mayonnaise special or unique in British cuisine?
Its smooth, velvety texture and the ability to customize with local ingredients like malt vinegar or British mustard set it apart from store‑bought versions.
What are the most common mistakes to avoid when making classic homemade mayonnaise at home?
Adding the oil too quickly, seasoning before the emulsion is set, and using cold eggs or oil are the top errors that cause splitting or a runny texture.
Why does this classic homemade mayonnaise recipe use English mustard instead of Dijon or yellow mustard?
English mustard provides a gentle heat without overpowering the delicate egg‑oil emulsion, keeping the flavor balanced and the texture smooth.
Can I make classic homemade mayonnaise ahead of time and how should I store it?
Yes, store the finished mayo in a clean, airtight jar in the refrigerator for up to 4 days; give it a quick whisk before serving if it looks slightly separated.
What texture and appearance should I look for when making classic homemade mayonnaise?
The mayo should be thick, glossy, and hold a soft peak when the whisk is lifted—similar to a smooth custard.
What does the YouTube channel Gordon Ramsay specialize in?
The YouTube channel Gordon Ramsay showcases high‑energy, restaurant‑level cooking tutorials, focusing on classic techniques, bold flavors, and quick, home‑cook friendly recipes.
How does the YouTube channel Gordon Ramsay's approach to British cooking differ from other cooking channels?
Gordon Ramsay emphasizes precision, professional kitchen standards, and often adds his signature intensity, while still breaking down complex dishes into steps that home cooks can follow.
What other British recipes is the YouTube channel Gordon Ramsay known for?
Gordon Ramsay is known for his takes on Beef Wellington, Fish & Chips, Shepherd's Pie, and classic British desserts like Sticky Toffee Pudding.
Last updated: September 1, 2026
