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Gordon Ramsay Sides recipes from his cookbooks
Gordon Ramsay Glazed Carrots recipe transforms a basic root vegetable into a sophisticated side dish worthy of a Christmas feast or a Sunday roast. Ramsay’s method, often referred to as “Carrots Vichy,” avoids the common mistake of boiling carrots in water until flavorless. Instead, the carrots are cooked in a shallow bath of water, butter, …
Gordon Ramsay Bang Bang Cauliflower is a vibrant, addictive dish that proves vegetarian cooking can be just as exciting as meat-based meals. The name “Bang Bang” refers to the explosion of flavor from the signature sauce—a creamy, spicy, and sweet concoction typically made with sriracha and sweet chili sauce. In this recipe, cauliflower florets are …
Gordon Ramsay Green Beans with Mustard Dressing recipe transforms a basic vegetable side dish into a vibrant, punchy accompaniment that steals the show. Ramsay is known for his disdain for overcooked, soggy vegetables. Instead, this recipe focuses on the French technique of “blanching and shocking” the beans to maintain their bright green color and satisfying …
Gordon Ramsay Lemon Butter Sauce adds a luxurious finish to any seafood dish. It is made with fresh lemon juice, dry white wine, finely minced shallots, and cold unsalted butter. The result is a rich, tangy emulsion that coats the palate with a smooth, creamy texture. It is perfect for drizzling over pan-seared salmon, scallops, …
Gordon Ramsay Salmon Mousse is made with fresh poached salmon, heavy cream, crème fraîche, fresh dill, bright lemon, and a touch of gelatin. The result is a delicate, airy, and elegant seafood appetizer with a rich, savory flavor. It is the perfect starter for a dinner party or holiday meal and makes 4-6 individual servings. …
Gordon Ramsay Steak Seasoning is made with coarse sea salt, freshly cracked black pepper, garlic powder, onion powder, and a touch of paprika. The result is a robust, simple blend that forms a perfect, crusty exterior when seared. It is the perfect all-purpose seasoning for any cut of beef, from filet to ribeye, and makes …
Gordon Ramsay’s french fries are Maris Piper potatoes boiled in salted water, fried at 140°C until cooked through, cooled, then fried again at 180°C until golden and crisp. Three cooks, not two. The result is soft and fluffy inside with a crunch that shatters when you bite. The recipe is from Bread Street Kitchen, where …
Gordon Ramsay’s mashed potatoes use 1kg floury King Edward potatoes, 100ml whole milk, 100ml double cream, 100g butter, and a garlic clove infused in the warm cream. Pushed through a ricer, never a food processor. Ready in about 30 minutes. This recipe is from Bread Street Kitchen, where he writes “take delicious, creamy mashed potatoes …
Gordon Ramsay’s burger seasoning is five cupboard ingredients: sea salt, black pepper, onion powder, garlic powder and a light dusting of chilli flakes. He works half into the mince before shaping, then seasons again as the patties cook. The blend takes 2 minutes to mix and covers 4 burgers. I took this from his MasterChef …