Gordon Ramsay Recipes

The best burger meat blend uses 80% lean to 20% fat ground beef, or a custom mix of chuck and short rib. This guide covers the right fat ratio, how to grind your own, and why blend matters.

Learn every onion cut you will ever need: dice, chop, slice, mince, and rings. This guide covers the right knife technique, which onion to use for which dish, and how to cut onions without crying.

A perfect poached egg has a set white and a warm, runny yolk, made by slipping a cracked egg into barely simmering water for 3 to 4 minutes. This guide covers the classic method, the sieve technique, timing, make-ahead tips, and every common mistake.

Perfect scrambled eggs are made with cold butter, low heat, and constant stirring, ready in about 5 minutes. This guide covers the creamy low-and-slow method, the quick high-heat method, the best add-ins, and every common mistake to avoid.

Fish en papillote is a French technique of baking fish sealed in a parchment paper parcel with vegetables, herbs, and wine. The steam cooks the fish gently and keeps it moist. This guide covers every step.

Madeira sauce is a rich, slightly sweet French brown sauce made with Madeira wine, shallots, and demi-glace. This guide explains what it is, what it tastes like, and what to serve it with.

Flank steak is lean and flavourful but needs a good marinade to tenderise the surface. This guide covers the best marinade for flank steak, how long to marinate, and how to cook it.

Bordelaise sauce is a classic French red wine sauce made with shallots, peppercorns, and demi-glace, traditionally served with grilled beef. This guide covers its origins, how it differs from red wine jus, and what to serve it with.

The best steak marinade follows a simple formula: oil, acid, salt, and aromatics. This guide covers the science behind marinades, five tested recipes, timing charts for every cut, and the common mistakes that ruin good steak.

Cooking times per kilogram for roasting beef, pork, chicken, and lamb, plus pan-searing times for steak, salmon, and scallops. Tables for every method with internal temperatures and rest times. Built from real recipe data.