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Gordon Ramsay sauce recipes from his cookbooks
Gordon Ramsay’s turkey gravy is made from the roasting tray: bacon, onions and lemon from inside the bird, reduced with dry cider and chicken stock. The recipe comes from his Ultimate Christmas book and takes about 30 minutes while the turkey rests. The recipe sits next to his roast turkey in the same chapter, because …
Gordon Ramsay’s mango salsa is two ripe mangoes cubed into a sharp base of red chilli, red onion, lime and sesame oil. Shredded mint goes through it last. Ten minutes of knife work, no cooking, and it serves six as the bright side of a starter. It’s from Sunday Lunch, where it sits under his …
Gordon Ramsay’s salsa verde is parsley, basil and mint blitzed with capers, cornichons, anchovies, Dijon and red wine vinegar. Olive oil loosens it until it spoons. Five minutes in a blender, no cooking, and it wakes up everything from beef fillet to tuna steaks. He has three versions across his books and I’ve made all …
Gordon Ramsay’s tomato butter sauce is 125g of cherry tomatoes cooked low for 10 minutes, blended with sherry vinegar and a teaspoon of sugar, sieved silky, then finished with double cream and cold butter whisked through with fresh basil. A small pan of it takes 25 minutes and dresses dinner for two. This comes from …
Gordon Ramsay’s lamb sauce is built in the same pan you cooked the lamb in. Red wine poured over the hot drippings, fond scraped from the bottom, stock added, then boiled down until it coats the back of a spoon. Five ingredients, 10 minutes. Ramsay uses this technique every time he serves lamb. In the …
Gordon Ramsay’s alfredo sauce is butter browned until nutty and sweet, garlic stirred in off the heat, then tossed with Parmesan and a ladleful of starchy pasta water until the cheese melts into a silky coating. No cream, no flour, no shortcuts. The whole sauce takes 5 minutes. The technique comes from his farfalle recipe …
Gordon Ramsay’s bread sauce is thick, creamy and warmly spiced, made by infusing whole milk with a clove-studded onion, bay leaf, thyme and peppercorns for at least an hour, then stirring in fresh white breadcrumbs and butter. It takes about 10 minutes of active cooking, but the hour-long infusion is what makes it taste like …
Gordon Ramsay’s mint sauce is sharp, sweet and punchy, made with white wine vinegar, sugar, shallot and fresh mint, ready in about 10 minutes. The vinegar and sugar reduce by half before the mint goes anywhere near the pan, which is the step that turns harsh raw vinegar into something you actually want on your …
Gordon Ramsay’s blue cheese sauce is rich, tangy and sweet, made with crumbled blue cheese, crème fraîche, honey, milk and Worcestershire sauce. It takes about 5 minutes whether you serve it cold as a dip or warm as a sauce, and the honey is the ingredient that stops the blue cheese being too aggressive. The …
Gordon Ramsay’s Marie Rose sauce is creamy, tangy and spiked with brandy, made with homemade mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco, lemon juice and a splash of brandy. It takes about 2 minutes and tastes nothing like the jarred version you get from the supermarket. The recipe appears in two cookbooks. In Bread Street Kitchen …