Gordon Ramsay’s Recipe Secrets
March 31st, 2009 by Foodie

Over the last few months I’ve started to notice a central theme with Gordon Ramsay’s Recipes. Almost all his recipes contain rosemary, thyme, or both. Garlic is another very prevalent ingredient as well as sea salt and pepper. Occasionally there will be some white or red wine vinegar. Creme Fraiche is very common in Gordon’s dishes.

I’m going to try out a dish on my own which mimicks the types of ingredients Gordon Ramsay uses on a regular basis and see how it turns out. Let me know if you have any dishes you’ve come up with on your own. I’ll post back and let you know how this project turns out.


6 Responses  
  • Michael S writes:
    April 7th, 20094:03 pmat

    Are there any alternatives to using Creme Fraiche? Something lower in calories and fat content? Thanks.

  • Foodie writes:
    April 8th, 200910:59 amat

    Yes, there are many substitutes. I’ve substituted the Creme Fraiche with sour cream myself with good results. Sour cream is lower in fat content, so it’s more likely to curdle when boiled with acidic ingredients. See below for a complete list of substitutes.

    crema Mexicana OR equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it’s more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)

    I lifted this list from which is a great resource for home cooks.

  • Michael S writes:
    April 8th, 200911:22 amat

    Thanks Foodie. I’ll give sour cream a try in some of his recipes, particularly the scrambled eggs as they are cooked primarily off the heat.

  • niagara region writes:
    September 28th, 20103:28 pmat

    Great info you got here. You really comprehend this and I am glad I found this post by you thanks a bunch.

  • Javier Ochsner writes:
    June 23rd, 20117:39 pmat

    Rather innovative entry. How can I subscribe to your blog? Thank you. No hablo espanol!

  • Gordon Ramsay's Home-Made Raspberry Soufflé | Gordon Ramsay's Recipes writes:
    August 29th, 20132:26 pmat

    [...] and crumbled biscuits and place at the bottom of each ramekin. 13.    Evenly distribute the pastry mixture into each ramekin. Smooth the tops and run a knife around the edge. 14.    Place ramekins in [...]

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