blend · pan sauce
★ STARRED KITCHENPrep 10 minBloomquay Salsa
Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 1 yolk
- Hot Mustard — 1 Tbsp mustard (15 ml)
- White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
- Vegetable Oil — 200 g neutral oil
- Anchovy — 5 anchovy fillets
- Capers — 1 Tbsp capers (15 ml)
- Tuna — 150 g tuna in oil
- Water — splash of water
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Bloomquay Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 3 national awards
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- Lemonlane Ginger-Soy★ STARRED KITCHEN
- Bloompier Reduced Lemon Citrus★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.
Originally published as Salsa Tonnata.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Michel Roux Jr / Decanter (Vitello Tonnato) (published as “Salsa Tonnata”). Full citation lives in Provenance.