Gordon Ramsay Homemade Mayonnaise

You will never buy store bought Mayonnaise again when you discover the super easy Gordon Ramsay Homemade Mayonnaise Recipe and it’s a keeper, that’s for sure.

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If you are a Mayonnaise lover, you will be thrilled to find out how quick and easy it is to make. Of course, it’s a lot tastier and you and your guests will definitely notice the taste.

We are very excited to share the simple and delicious Gordon Ramsay Homemade Mayonnaise Recipe with you and we’ve even included a video that steps you through the process.

via Gordon Ramsay

As the recipe calls for the inclusion of fresh eggs, be sure to use fresh eggs that are at room temperature. Check the date and free-range or organic eggs are preferable.

Don’t take your eggs straight out of the fridge and use them. We have included a chart below that will show you how to apply the fresh test. It is failproof and you will never suffer bad eggs again!

 

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How to tell if your eggs are fresh

via Nairaland

Ideally, you want your egg to sink to the bottom of your bowl, and lay flat. Then you know it is very fresh.

On the other hand, if it stands on its small end, it is around the 3-week old mark and on its way out.

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Gordon Ramsay Mayonnaise Video Tutorial

We have included a video tutorial that shows you how to make the Mayonnaise. Gordon has a number of special tips and tricks that he shares with you so be sure to view. Click Play above ^

Homemade Mayonnaise Ingredients:

  • 3 egg yolks
  • teaspoon of dijon mustard
  • pinch of salt
  • pinch of pepper (freshly ground if possible)
  • 1 lemon
  • 1 1/4 cups of flavorless cooking oil

20 Flavoured Mayonnaise Mix-Ins

We have also included this great chart from She Knows that gives you 20 flavors that can be mixed in with your Mayonnaise.

This is especially good when you just want to jazz up your store bought version. Be sure to Pin.

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via Gordon Ramsay

Gordon Ramsay Mayonnaise Recipe -:

You can whisk this by hand, but it will take quite an effort, use a food processor if you have one.

Put the egg yolks in a food processor with the dijon mustard. and turn the food processor on. The first 30 seconds of making mayonnaise is the most crucial, so be careful during this period and go slow with the oil. SLOWLY begin pouring the oil into the food processor while it’s on. After 30 seconds or so you can start pouring faster. Turn off processor when you’ve added all the oil.

Add the salt and pepper, then cut the lemon in half and squeeze the juice into the mayonnaise mixture. Give the mix a quick burst with the food processor and done!Store mayonnaise in fridge.

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