Ingredients
Equipment
Method
- In your gordon ramsay food processor or a bowl if using an immersion blender, combine the egg yolks, Dijon mustard, and white wine vinegar (or lemon juice). Whisk or blend briefly until just combined.
- With the gordon ramsay food processor running on low speed, or while continuously whisking with an immersion blender, very slowly drizzle in the neutral oil in a thin, steady stream. This is crucial for emulsifying the mayonnaise.
- Continue adding the oil until the mixture is thick, pale, and creamy. This should take a few minutes. If it becomes too thick, you can add a tiny splash of warm water.
- Season the mayonnaise with a pinch of salt and black pepper to taste. Give it one final whisk or blend to incorporate the seasoning.
- Transfer the homemade mayonnaise to an airtight container and refrigerate immediately. It's best enjoyed fresh within 3-4 days.
Nutrition
Notes
For the absolute best results, ensure your egg yolks are at room temperature – it helps everything emulsify beautifully. Don't rush adding the oil; a slow, steady drizzle is key to a perfectly thick and creamy mayo!